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Cozy Sweet Potato Pie with Easy Pecan Praline Topping

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A rich and silky sweet potato pie topped with a crunchy, caramelized pecan praline topping. This comforting dessert is perfect for fall gatherings and holiday tables, made with simple ingredients and a few pro tips for the best texture.

Ingredients

Scale
  • 2 cups mashed sweet potatoes (about 2 large or 3 medium sweet potatoes, roasted and mashed)
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1/2 cup heavy cream
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 tablespoon all-purpose flour
  • 1/2 cup unsalted butter (for topping)
  • 1/2 cup light brown sugar, packed (for topping)
  • 1/4 cup heavy cream (for topping)
  • 1 cup pecan halves or pieces
  • 1/2 teaspoon vanilla extract (for topping)
  • Pinch of salt (for topping)
  • 1 unbaked 9-inch pie crust

Instructions

  1. Preheat oven to 400°F (200°C). Scrub sweet potatoes, prick with a fork, and roast for 45-60 minutes until very soft. Let cool, peel, and mash until smooth. Measure 2 cups.
  2. Reduce oven temperature to 350°F (175°C). In a large bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy, about 3 minutes.
  3. Add eggs one at a time, beating well after each. Mix in mashed sweet potatoes, heavy cream, maple syrup, and vanilla extract until smooth.
  4. In a small bowl, whisk together cinnamon, nutmeg, ginger, salt, and flour. Add to wet mixture and beat until just combined. Do not overmix.
  5. Place unbaked pie crust in a 9-inch pie dish and crimp edges. Pour filling into crust and smooth top. Place pie dish on a baking sheet.
  6. Bake at 350°F (175°C) for 45-55 minutes, until edges are set and center jiggles slightly. A knife inserted near center should come out mostly clean.
  7. About 10 minutes before pie is done, make topping: In a medium saucepan over medium heat, melt butter. Add brown sugar and heavy cream, stirring constantly until sugar dissolves and mixture comes to a gentle boil. Let boil for 2 minutes without stirring.
  8. Remove from heat and stir in vanilla extract, salt, and pecans. Let cool for 5 minutes.
  9. Remove pie from oven and spoon pecan praline mixture over top, spreading evenly. Return to oven and bake 8-10 minutes more, until topping is bubbly and golden. Watch carefully to prevent burning.
  10. Let pie cool on a wire rack for at least 2 hours before slicing. Serve at room temperature.

Notes

Roast sweet potatoes instead of boiling to avoid a runny filling. Use room temperature ingredients for best emulsification. Do not overmix the filling. Watch the praline topping carefully as it burns easily. Let the pie cool completely (at least 2 hours) before slicing for clean slices. The pie tastes even better the next day.

Nutrition

Keywords: sweet potato pie, pecan praline, fall dessert, Thanksgiving pie, comfort food, easy pie recipe

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