A Southern Classic Sweet Potato Pie never disappoints. The pecan-crunch streusel is really what sets this particular sweet potato pie apart, adding a decadent praline layer with a crunchy crumb topping. Serve a big slice with a generous dollop of fresh whipped cream for a bonefide treat.
A Southern Classic Sweet Potato Pie
See How To Make Sweet Potato Puree at Home
If you’d like to make your own sweet potato puree, it’s very simple to do. Bake sweet potatoes with the skin intact in a 375°F oven for around an hour or until tender. Allow them to cool a bit, then using a tablespoon you can easily scoop out the flesh. Puree the flesh in a stand blender or using a hand mixer. This step could even be done in advance to save time. Pumpkin pie spice brings the seasonal flavor to this sweet potato pie and turns it into an irresistible Autumn spiced delight. You can also see this Sweet Potato Pie with a Pecan-Streusel and Sweet Potato Souffle featured on Parade.
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Helpful Kitchen Items:
A Southern Classic Sweet Potato Pie
Ingredients
- 1 9-inch refrigerated pie crust or frozen deep dish
- 2 cups pureed sweet potatoes
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 cup heavy cream
- 3 large eggs
- 2 tsp pure vanilla extract
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/3 cup crushed vanilla wafer crumbs
- 1/4 tsp ground cinnamon or pumpkin pie spice
- 2 Tbsp cold butter cubed
- 1/4 cup chopped pecans
- 1/4 cup English toffee bits (Bits-o-Brickle)
- 2 cups fresh whipped cream
Instructions
- reheat the oven to 350°F. Lightly spritz a 9-inch deep dish pie pan with cooking spray. Press the pie crust firmly into the pie pan. Prick the bottom of the pie crust with a fork. Place into the oven and bake for 7 minutes. Set aside.
- In a medium mixing bowl, whisk together the filling ingredients. Mix until fully combined.
- Pour the custard into the par-baked pie shell. Place into the oven and bake for 30 minutes.
- Meanwhile, mix together ⅓ cup vanilla wafer crumbs, 1 Tbsp granulated sugar and ¼ tsp ground cinnamon. Cut the cold butter into the mixture until it resembles coarse crumbs. Mix-in the chopped pecans and English toffee bits by hand.
- After baking for 30 minutes, sprinkle the pecan-crunch streusel over the top of the custard. Continue to bake for an additional 30 minutes until the custard is set when gently shaken and the pecan-crunch streusel is golden. Cover the edge of the crust with aluminum foil to prevent over-browning, if needed.
- Cool the pie to room temperature then chill completely before cutting. Overnight is ideal. Serve with a dollop of fresh whipped cream, if desired.
Melissa
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Aysegul says
It’s the sweet potato time of the year. I’ill try this week 🙂
Lori @ RecipeGirl says
If anyone knows how to bake the best sweet potato pie, it’s YOU!
Joanne says
This has the perfect amount of filling to topping. Love it!
Cathy Pollak says
It’s not the holidays without sweet potato pie.
Jennifer Farley says
That topping is fabulous!
Ioana Cismaru says
I love a good sweet potato pie, looks delicious!
Toni | Boulder Locavore says
I definitely need to give this a try!
Catherine says
I love this recipe. I forgot the nilla wafers so I improvised with ritz crackers and the sweet/salty crumble was perfect! We ate this pie for 3 days breakfast lunch and dinner.
Delicious – definitely a keeper.
Happy Holidays.
Melissa says
I love that substitute, I’m thrilled you loved this pie as much as we do!
Jessi says
Just found your recipe. My brother likes sweet potato pie, so I made this for tonight’s family dinner. He absolutely loved it. My cousin don’t eat sweets snacked on it and said she could stop eating it. Thank you. It made a great end to our night.
Melissa says
That’s awesome, thanks so much!
Claudia Richardson says
OH MY!! I made this pie today and doubled it to make 2. It’s sooo delicious!
I took a picture to post as well :0) but I don’t see that option.
Melissa says
Wonderful, I’m delighted you enjoyed! Post a picture on Facebook, if you like.