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Sweet Potato Slab Pie with a Toffee Pecan Streusel

This incredible Sweet Potato Slab Pie with a Toffee Pecan Streusel features a buttery puff pastry crust, autumn spiced sweet potato filling with a crunchy toffee pecan steusel on top.

Sweet Potato Slab Pie with a Toffee Pecan Streusel

Sweet Potato Slab Pie with a Toffee Pecan Streusel

This sweet potato slab pie is a recipe I developed for a special Thanksgiving buffet article I wrote for Relish magazine this year. The editor asked for an alternative to pumpkin pie that would please a crowd. It seemed like a no-brainer to me that this sweet potato slab pie would not only fit the bill but, delight the pie eaters at any Thanksgiving gathering.

Sweet Potato Slab Pie with a Toffee Pecan Streusel

Helpful Tips for Making Sweet Potato Pie

  • One piece of equipment that’s essential to making a slab pie is a jelly roll pan. The crust is made using puff pastry which eliminates the need to make a homemade pie crust. A stellar choice for those who may be pie crust shy.
  • For the filling, you can roast your own sweet potatoes or puree canned sweet potatoes for a time saver.
  • Pumpkin pie spice gives the creamy sweet potato filling a little “oomph” and the buttery toffee pecan streusel is the perfect topping.
  • The ingredients for this pie can be cut in half for a smaller version. When doing so, use a 13 x 9 inch rimmed pan or cake pan.
  • It’s terrific served at room temperature with a dollop of fresh whipped cream for a winning fall dessert ideal for any family occasion.
  • You may also like to try this recipe for sweet potato bread from Averie Cooks.

Sweet Potato Slab Pie with a Toffee Pecan Streusel

Other Fall Pie Recipes to Add to the Menu


Sweet Potato Slab Pie with a Toffee Pecan Streusel



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Recipe For Sweet Potato Slab Pie With A Toffee Pecan Streusel
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5 from 1 vote

Sweet Potato Slab Pie with a Toffee Pecan Streusel

Prep Time25 minutes
Cook Time1 hour 10 minutes
Cooling time2 hours
Total Time3 hours 35 minutes
Course: Dessert, Pie
Cuisine: American
Keyword: southern-sweet-potato-pie, sweet-potato-recipes, sweet-potato-slab-pie
Servings: 24 pieces
Calories: 275kcal
Author: Melissa Sperka


  • 1 17 oz package frozen puff pastry, thawed per package instructions (2 pieces)
  • 4 cups sweet potato puree
  • 1 cup granulated sugar
  • 1 cup heavy cream
  • 5 large eggs lightly beaten
  • 1 Tbsp pumpkin pie spice
  • 1 Tbsp pure vanilla extract
  • 1/2 tsp salt
  • Streusel:
  • 2/3 cup vanilla wafer crumbs
  • 1/4 cup cold butter cubed
  • 1/2 cup pecan pieces
  • 1/2 cup toffee bits


  • Preheat the oven to 375°F. Lightly spray an 10 1/2 x 15 1/2-inch jelly roll pan with cooking spray.
  • On a non-stick or lightly floured surface roll use a rolling pin to roll each sheet of puff pastry into roughly a 10 x 12-inch rectangle. Lay each piece across the pan meeting in the middle. Press evenly onto the bottom and sides of the pan. Trim the edges if needed. Prick the pastry with a fork.
  • Cover with a piece of parchment or aluminum foil and spread beans or pie weights over the parchment. Parbake the crust at 375°F for 10 minutes. Lower the oven temperature to 350°F.
  • Meanwhile, in a medium size mixing bowl, whisk together the sweet potato puree, sugar, cream, eggs, pumpkin pie spice, vanilla and salt. Whisk until fully combined then pour evenly over the parbaked crust.
  • Place into the oven and bake for 30 minutes.
  • To make the streusel, cut cold butter into the vanilla wafer crumbs until it resembles cornmeal. Mix in the pecan pieces and toffee bits by hand.
  • After 30 minutes of baking sprinkle over the sweet potato custard. Continue to bake at 350°F for an additional 30 minutes or until golden and set when gently shaken.
  • Cool completely and chill.
  • Cut into 24 equal pieces then serve with a dollop of whipped cream, if desired.


Filling options: For roasting you'll need around 5-6 large sweet potatoes for the filling. If using canned, (2) 40 oz cans cooked sweet potatoes or yams drained and pureed.


Serving: 1serving | Calories: 275kcal | Carbohydrates: 31g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 195mg | Potassium: 266mg | Fiber: 2g | Sugar: 16g | Vitamin A: 9314IU | Vitamin C: 9mg | Calcium: 36mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. Do you know if you can use pumpkin purée in place of the sweet potato purée? Would any adjustment be needed to the recipe?

  2. 5 stars
    I made this pie for Thanksgiving last year and the family fought over what was left. Of course, it WILL be on the menu again this year. Thanks!

  3. Holy Moly! Is this pie delicious! It just so happened that we had a couple of the ready-made pie crusts in the fridge so I used them and made 2 pies instead of the slab. With the ready-made pie crusts you don’t have to pre-bake the crust. I divided up the sweet potato mixture into the pie crusts and baked them for 30 minutes in a 350 degree oven. Then I topped them with the toffee streusel, put them back in the oven for another 30 minutes shielding the crust and they were done. I froze one of the pies and took the other one to a family gathering. The toffee streusel is heavenly!!!

    I’ve had a slice at room temperature and another chilled and they’re both great! Didn’t even need the whipped cream!

    1. I’m so happy you loved this pie it is my absolute favorite sweet potato pie. I developed this recipe from a single sweet potato pie recipe of mine that I contributed to Parade some time ago. So, it does indeed work using regular pie shells or crust. Thanks so much for such a sweet note.

    1. This can be made a day in advance and chilled until serving. I’ve never frozen it but, pies in general do freeze well. My only thought would be if the crumb topping would stay crunchy. I suppose if you had to make and freeze you could crisp the topping in the oven. Let me know if you try it.

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