Sweet Potato Pie

This Southern Sweet Potato Pie stands out from the rest with its irresistible toffee pecan streusel topping. The rich, praline-like layer adds a decadent twist to the classic crunchy crumb, creating a flavor and texture combination that’s truly unforgettable. Serve up a hearty slice with a generous dollop of fresh whipped cream for a bonafide Southern treat.

Ingredients to Make Southern Sweet Potato Pie Recipe

Are you searching for a delicious Southern Sweet Potato Pie recipe? Look no further. This beloved dessert has graced Southern tables for generations, offering a rich, comforting alternative to pumpkin pie, especially during Thanksgiving and Christmas. While sweet potatoes are available year-round, they’re at their flavorful best from October through December, making them a seasonal favorite.

Sweet potatoes come in a rainbow of varieties, red, white, purple, and the most common, orange. Not only are they have a natural sweetness, but they’re also packed with essential vitamins and nutrients. And while sweet potato pie may not quite qualify as health food, knowing it’s made with such a wholesome ingredient helps ease a bit of dessert guilt, doesn’t it? Any excuse will do! Serve sweet potato pies for thanksgiving, potlucks, fall gatherings or any special occasion. It’s good for the soul food.

Checkout this quick list of ingredients you’ll need to make homemade Sweet Potato Pie: (Scroll down for full printable recipe card and exact quantities.)

• Pie Shell – One 9-inch deep dish pie shell. You can use a store-bought pie crust (frozen) or homemade crust.
• Sweet Potatoes – Pureed sweet potatoes give the pie its signature flavor.
• Sugar – Both light brown sugar and granulated sugar for sweetness.
• Liquid – Heavy cream gives the pie filling a creamy texture.
• Whole Eggs – Large eggs bind the filling.
• Flavoring – Vanilla extract adds creamy floral notes to the taste.
• Spices – Salt, pumpkin pie spice and ground cinnamon. Pumpkin pie spice is a combination of cinnamon, ground nutmeg, ground ginger, allspice and cloves. It complements sweet potatoes but does not taste like pumpkin, it’s a spice blend.
• Streusel Ingredients – Chopped pecans, English toffee bits, crushed vanilla wafers, cold unsalted butter, salt, pumpkin pie spice and ground cinnamon.
• Garnish – You’ll also need whipped cream for serving.

How to Make Sweet Potato Pie Recipe

• Heat Oven and Prepare the Pie Pan – Lightly spritz a 9-inch deep dish pie pan with cooking spray.
• Bake the Pie Crust – Press the pie crust firmly into the pie pan. Dock pie crust with a fork. Bake for 7 minutes. Set aside.
• Make the Sweet Potato Pie Filling – In a medium mixing bowl, whisk together sweet potato puree, cream, granulated sugar, brown sugar, eggs, pumpkin pie spice, vanilla and salt . Mix until fully combined.
• Transfer to Pie Shell – Pour pie filling into crust.
• Oven – Bake per the recipe then make the topping.
• Make Crumble Topping – Mix together vanilla wafer crumbs, granulated sugar and cinnamon, cut in butter. Sprinkle on top of the pie.
• Return to the Oven – Continue to bake until the custard is set when gently shaken and the pecan-crunch streusel is golden brown. Cover edge of the crust with aluminum foil to prevent over-browning, if needed.
• Cool – Cool the pie to room temperature then chill completely before cutting. Serve with a dollop of fresh whipped cream, if desired.

Kitchen Equipment to Make Sweet Potato Pie with Streusel Topping

• A large bowl, medium bowl and small bowl.
• Balloon whisk or electric mixer.
• Measuring cups and spoons.
• 9-inch a deep dish pie pan or pie dish.
• Pastry blender for making the streusel topping.

Recipe Variations, Tips and Substitutions

• Canned Sweet Potatoes or Fresh Sweet Potatoes – You can use canned sweet potatoes pureed in a food processor for the filling of this pie or bake your own mashed sweet potatoes to make it from scratch.
• How to Bake Sweet Potatoes – If you’d like to make your own sweet potato puree for the filling, it’s very simple to do. By baking the sweet potatoes and preparing it in advance you’ll save time. To make your own: 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 and cool. See also the Cook’s note in the recipe card for instructions.
• Frozen or Homemade Pie Crust – You can use a frozen crust or make your own pie dough using my flaky pie crust recipe.
• Heavy Cream – You can use light cream or evaporated milk in place of heavy cream. Both are thinner and may affect how long the pie will need to bake.
• Pumpkin Pie Spice – Pumpkin pie spice is a blend of varying amounts of ground cinnamon, ground nutmeg, ground ginger, ground clove and allspice. It’s commonly used in fall baking and it works beautifully in this recipe bringing seasonal flavor to this sweet potato pie. You may opt to use all cinnamon in its place, if desired.
• Meringue Topping – You could omit the streusel topping and use a meringue topping, instead. To make it you you’ll need 2-3 large egg whites plus 1/2 teaspoon cream of tarter and 2-3 tablespoons granulated sugar. Beat together using a hand mixer until soft peaks form. Frost the top of the pie with the meringue then brown it for a few minutes in the oven under the broiler.
• Nuts – You can use pecans or walnuts for the streusel topping.

Storage and Leftovers

• Leftovers – Store leftover Sweet Potato Pie covered with plastic wrap or aluminum foil chilled in the refrigerator for up to 5 days.
• Reheating – There’s no need to reheat this pie, it’s delicious cold or at room temperature!
• Freezer – You can freeze leftovers for up to 2 months. Thaw in the fridge and enjoy.

More Southern Sweet Potato Recipes to Make

Sweet Potatoes can be transformed into a myriad of different recipes from breads, cakes, pies, biscuits, casseroles, cornbread and more. Checkout these family favorites for more ways to make sweet potatoes:

• Slow Cooker Sweet Potato Casserole is a cinch to make for the holidays, freeing up oven space for other dishes.
• Sweet Potato Biscuits are delicious stuffed with holiday ham or turkey.
• When you’re serving a crowd, make this Sweet Potato Slab Pie.
• Sweet Potato Cornbread is a fan favorite year after year.
• Leftover holiday ham can  be transformed into this skillet Ham and Sweet Potato Hash with Eggs.
• Stuff these Sweet Potato Biscuits with baked ham or slather with cinnamon butter for holiday brunch.
• These Stuffed Sweet Potatoes are the perfect way to make sweet potato casserole for two.
• Candied Yams are a retro side dish that never gets old.
• You may also like to try this recipe for Sweet Potato Dip from Peas and Crayons.

Thanks for visiting come back soon!

Disclosure ~ If  a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

• Deep Dish Pie Pan
• Mixer
• Measuring Set
• Mixing Bowls

Print Recipe Pin Recipe Rate this Recipe

5 from 12 votes

Sweet Potato Pie

Prep Time20 minutes mins

Cook Time1 hour hr 20 minutes mins

Chill time2 hours hrs

Total Time3 hours hrs 40 minutes mins

Course: Dessert

Cuisine: American, Southern

Keyword: southern-sweet-potato-pie, sweet-potato-pie-recipe

Servings: 8 pieces

Calories: 488kcal

Author: Melissa Sperka

Ingredients

• 1 9-inch refrigerated pie crust or frozen deep dish
• 2 cups pureed sweet potatoes
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 3 large eggs
• 2 tsp pumpkin pie spice
• 2 tsp pure vanilla extract
• 1/4 tsp salt
• Streusel Topping:
• 1/3 cup crushed vanilla wafer crumbs
• 1 Tbsp granulated sugar
• 1/4 tsp ground cinnamon or pumpkin pie spice
• 2 Tbsp cold unsalted butter cubed
• 1/4 cup chopped pecans
• 1/4 cup English toffee bits (Bits-o-Brickle)
• 2 cups fresh whipped cream for serving optional

Instructions

• Preheat 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 onto a baking sheet and into the oven to bake for 7 minutes. Set aside.
• In a medium mixing bowl, whisk together sweet potato puree, cream, granulated sugar, brown sugar, eggs, pumpkin pie spice, vanilla and salt . Mix until fully combined.
• Pour custard into crust. Place into the oven and bake for 30 minutes.
• Meanwhile, in a small mixing bowl, mix together vanilla wafer crumbs, granulated sugar and cinnamon. Cut butter into the mixture using a pastry blender or two forks 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.
• Baked Sweet Potatoes:

  Bake sweet potatoes with the skin intact in a 375°F oven on a sheet pan for around an hour or until fork tender.

  Allow them to cool until they're cool enough to handle, then slice and using a tablespoon scoop out the sweet potato flesh from the peel.

  Puree the flesh in a stand blender or using a hand mixer and cool then proceed with the recipe.

Notes

• Canned Sweet Potatoes or Fresh Sweet Potatoes – You can use canned sweet potatoes pureed in a food processor for the filling of this pie or bake your own sweet potatoes and make it from scratch.
• Crust – You can use a frozen crust or make your own pie dough for this recipe.
• Heavy Cream – You can use light cream or evaporated milk in place of heavy cream. Both are thinner and may affect how long the pie will need to bake.
• Pumpkin Pie Spice – Pumpkin pie spice is a blend of varying amounts of ground cinnamon, ground nutmeg, ground ginger, ground clove and allspice. It’s commonly used in fall baking and it works beautifully in this recipe bringing seasonal flavor to this sweet potato pie. You may opt to use all cinnamon in its place, if desired.
• Meringue Topping – You could omit the streusel topping and use a meringue topping, instead. To make it you you’ll need 2-3 large egg whites plus 1/2 teaspoon cream of tarter and 2-3 tablespoons granulated sugar. Beat together using a hand mixer until soft peaks form. Frost the top of the pie with the meringue then brown it for a few minutes in the oven under the broiler.
• Nuts – You can use pecans or walnuts for the streusel topping.

Nutrition

Serving: 1serving | Calories: 488kcal | Carbohydrates: 56g | Protein: 6g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 302mg | Potassium: 234mg | Fiber: 2g | Sugar: 35g | Vitamin A: 5470IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 2mg

Tried this recipe?Mention @melissassk or tag #melissassk!