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.
Sweet potato pie is especially beloved in the South and has adorned Southern dessert tables for decades. While it’s not only limited to the holidays, it does provide a tasty option for those who may prefer an alternative to pumpkin pie. Often we think of sweet potatoes as synonymous with Fall. They’re certainly available year-round but, at their peak in flavor from October through December. Sweet potatoes come in a rainbow of colors red, white, purple and the most common color, orange. They’re good for you and an excellent source of many essential vitamins that our bodies need. While I don’t claim sweet potato pie is health food it does take the edge off the dessert guilt a little, doesn’t it? Any excuse will do.
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 featured here on PARADE
You may also like: Sweet Potato Souffle, Skinny Mini Sweet Potatoes Muffins and Sweet Potato Cheesecake.
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Helpful Kitchen Items:
A Southern Classic Sweet Potato Pie
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Chill time 2 hours
Total Time 1 hour 40 minutes
Servings 8
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.
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!