A Southern Classic Sweet Potato Pie

A Southern Classic Sweet Potato Pie

Course Dessert
Cuisine American
Keyword southern-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 pieces
Author Melissa Sperka


  • 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
  • Topping:
  • 1/3 cup crushed vanilla wafer crumbs
  • 1 Tbsp granulated sugar
  • 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


  • 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.