Sweet Potato Pie with Pecan Praline Crunch

There are desserts that whisper “comfort” and desserts that shout it from the rooftops. Sweet Potato Pie with Pecan Praline Crunch definitely does the latter. Imagine a velvety, spiced filling nestled in a flaky crust, then topped with a caramelized pecan crunch that snaps just right with every bite. This isn’t just a pie—it’s a warm hug on a plate, the kind you want to serve after Sunday supper or at the Thanksgiving table when everyone is pretending they’re too full for dessert. Spoiler: they won’t be.

I first baked this pie when my aunt (the queen of Southern desserts) dared me to “put a twist” on her classic sweet potato pie. Challenge accepted. The pecan praline topping came from my mischievous “what if?” kitchen brain, and it has since earned a permanent place in our family’s dessert rotation. So grab your mixing bowl and a good playlist, because this pie is about to win hearts (and possibly marriage proposals).

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Why You’ll Love This Sweet Potato Pie with Pecan Praline Crunch

• The creamy sweet potato filling has just the right balance of cozy spices.
• The praline crunch topping adds texture, sweetness, and a nutty flair.
• Easy enough for a beginner baker, impressive enough for the holiday table.
• Make-ahead friendly—so you can stress less on the big day.
• Kid-approved (especially when served with whipped cream).

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Ingredients

For the Sweet Potato Filling

• 2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup evaporated milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 unbaked pie crust (store-bought or homemade)

For the Pecan Praline Crunch

• 1 cup chopped pecans
• 1/2 cup brown sugar
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1/2 teaspoon vanilla extract
• Pinch of salt

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Instructions

1. Preheat oven to 350°F (175°C). Place the pie crust in a 9-inch pie pan and set aside.
2. In a large bowl, combine mashed sweet potatoes, granulated sugar, brown sugar, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix well until smooth.
3. Pour the sweet potato filling into the prepared pie crust and smooth the surface.
4. Bake the pie for 45 minutes.
5. While the pie bakes, prepare the pecan praline crunch. In a small saucepan, melt the butter over medium heat.
6. Stir in brown sugar, flour, vanilla extract, and salt. Cook for 2-3 minutes until the mixture thickens slightly.
7. Remove from heat and fold in chopped pecans.
8. After the pie has baked for 45 minutes, remove it from the oven and evenly sprinkle the pecan praline mixture over the top.
9. Return the pie to the oven and bake for an additional 15 minutes, or until the topping is bubbly and golden.
10. Allow the pie to cool completely before serving to let the filling set.

Melania’s Tips for Perfect Sweet Potato Pie

• Room temperature ingredients make a smoother filling—no lumps, no bumps.
• For a flaky golden crust, brush the edges with an egg wash before baking.
• Want deeper flavor? Roast your sweet potatoes instead of boiling them—it caramelizes their natural sugars.

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Bake It With the Littles

This pie is a great “helper project” for kids:

• Let them mash the sweet potatoes (prepare for giggles).
• Give them a whisk to stir the filling—yes, a little mess is part of the fun.
• Have them sprinkle the praline crunch on top (tiny hands = even distribution, somehow).

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Meal-Prep Magic

• Bake the pie a day ahead—it actually tastes better the next day.
• Store covered at room temperature for 1 day or in the fridge for up to 4 days.
• To freeze, wrap slices individually and thaw overnight in the fridge.

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Healthier Swaps Without Losing the Magic

• Use coconut sugar instead of granulated sugar for a lower-glycemic option.
• Swap evaporated milk with unsweetened almond milk to cut dairy.
• Try a gluten-free pie crust if that’s your style.
• Reduce sugar in the filling slightly—the praline topping brings plenty of sweetness.

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Leftover Remix

• Breakfast treat: Warm a slice and top with Greek yogurt.
• Pie parfaits: Layer crumbled pie with whipped cream in glasses.
• Ice cream topping: Chop up the praline crunch and sprinkle it over vanilla ice cream (you’re welcome).

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Gift It Like a Pro

Wrap the cooled pie in parchment, slide it into a pie box, and tie with twine. Add a little handwritten card with reheating instructions and—boom—thoughtful homemade gift that beats store-bought any day.

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FAQs

Can I use canned sweet potatoes?
Yes! Just make sure to drain and mash them well.

Can I make this pie crustless?
Absolutely. Bake the filling in a greased pie dish and top with the praline crunch.

What’s the difference between sweet potato pie and pumpkin pie?
Sweet potato pie is sweeter, denser, and has a natural earthy sweetness. Pumpkin pie is silkier and a touch more spiced.

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Final Thought

Sweet Potato Pie with Pecan Praline Crunch is more than dessert—it’s comfort, tradition, and a little bit of Southern sass baked into one dish. Whether you serve it at Thanksgiving, bring it to a potluck, or sneak a slice for breakfast (no judgment), this pie is guaranteed to make memories. Now go grab your fork—you’ve got some pie love waiting.

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