Welcome to a culinary journey that celebrates one of the most beloved and indispensable dishes of the holiday season: Sweet Potato Pie with Pecan Topping. This isn’t just any pie; it’s a Thanksgiving tradition, a comforting embrace of flavors, and a testament to cherished family recipes. Whether gracing your table as a delightful side dish alongside a succulent Thanksgiving turkey or serving as the grand finale of your festive meal, crowned with a cloud of freshly whipped cream, this pie holds a special place in holiday celebrations across many homes. Its rich, creamy filling perfectly balanced with a delightful crunch from the pecan topping makes it an undeniable classic that simply cannot be missed.
This post has been lovingly updated to bring you refreshed photos and enhanced notes, building upon its original publication in November 2014. We believe this timeless recipe deserves to be shared anew, inspiring generations of holiday bakers.
Can you feel it? The crisp autumn air, the aroma of cinnamon and sage, the unmistakable buzz of anticipation? The countdown to one of the year’s most anticipated culinary events – Thanksgiving – has officially begun! In less than two weeks, families will gather, tables will groan under bountiful spreads, and cherished recipes, passed down through generations, will once again take center stage. It’s a time to dust off those beloved family favorites, prepare for stretchy pants, and indulge in dishes so iconic, they define the very essence of the holiday. For many, Thanksgiving wouldn’t be complete without that one special dish, and in our family, this Sweet Potato Pie with Pecan Topping is precisely that showstopper.
Growing up, my mother was an extraordinary cook, but when it came to the grand orchestration of Thanksgiving dinner, my Gram was the undisputed “Head Honcho.” A seasoned veteran of large family gatherings, having come from a family of eleven herself, planning and executing a holiday meal “EXTRAVAGANZA” was, for Gram, nothing short of effortless. Her kitchen was the heart of our home during the holidays, a place where warmth, laughter, and incredible aromas mingled to create unforgettable memories. This sweet potato pie, while a later addition to our traditions, quickly earned its place among Gram’s legendary feasts.
I can still close my eyes and be transported back to Thanksgiving mornings, waking up to the comforting scent of onions and celery gently sautéing for the holiday stuffing. Gram would be seated at the kitchen table, meticulously cutting up marshmallows for her famous pineapple marshmallow salad, all while keeping a watchful eye on the Macy’s Thanksgiving Day Parade. Every so often, she’d mosey over to the oven to baste the magnificent Thanksgiving turkey, ensuring every inch was perfectly golden and moist. These sensory memories, deeply etched in my mind, are the true essence of holiday magic.
The year 1993 marked a significant, delicious turning point in the culinary traditions at the Hardy Thanksgiving table. That was the year my twin sister, Patty, married my wonderful brother-in-law, Ken. Not only did our family grow by one cherished member, but a few weeks before Thanksgiving, Ken, with a twinkle in his eye, shared his family’s long-standing holiday favorite: Sweet Potato Pie. It was an unspoken, yet clear, request, echoing, “Hey, I’ve been eating this pie my whole life for Thanksgiving, so someone, please, make one!” This simple plea ignited a new tradition and a quest to find the perfect recipe that would meet Ken’s high standards and seamlessly integrate into our existing feast.
And so, my mission began: to find a sweet potato pie recipe that would earn Uncle Ken’s enthusiastic “thumbs up.” After much searching and a few delicious trials, the winning recipe emerged from the pages of the enchanting cookbook, Vineyard Seasons by Susan Branch. This particular sweet potato pie truly captivated us with its perfectly spiced, velvety smooth filling and, crucially, its irresistible crunchy pecan topping. It struck the ideal balance between the sweet earthiness of the sweet potato and the nutty, buttery texture of the pecan streusel. Its versatility was an added bonus; it could be enjoyed warm, straight from the oven, or delightfully cold, making it perfect for lingering holiday meals. We discovered it was equally delicious served alongside the main meal as a rich, savory-sweet side or transformed into an opulent dessert, lavishly topped with a dollop of fresh whipped cream or a scoop of creamy vanilla ice cream. This pie wasn’t just a dish; it was an experience, a blend of tradition and new beginnings that quickly became a cornerstone of our family’s holiday celebrations.
The Allure of Sweet Potato Pie: More Than Just a Dessert
Sweet potato pie holds a deep cultural significance, particularly in Southern American cuisine. It’s a dish that embodies comfort, heritage, and the bounty of the harvest season. Unlike pumpkin pie, which often shares the holiday spotlight, sweet potato pie offers a distinct flavor profile—a natural sweetness and a slightly denser, creamier texture that is utterly unique. The sweet potato itself, a nutritional powerhouse rich in vitamins and fiber, has been a staple in American diets for centuries, making its culinary journey into pies a natural evolution.
What sets this specific recipe apart is the thoughtful inclusion of the pecan topping. While many sweet potato pies rely solely on their custardy filling, the addition of a buttery, crunchy pecan streusel elevates this pie to another level. The textural contrast—velvety smooth filling against the crisp, caramelized nuts—creates a symphony of sensations with every bite. The topping, a simple blend of melted butter, pecans, brown sugar, and flour, bakes into a golden-brown crown that not only looks enticing but adds a depth of flavor that complements the spiced sweet potato base beautifully.
Over the past almost 30 years, thanks to Uncle Ken’s initial request, this sweet potato pie has firmly established itself as an indispensable holiday tradition in our home. It’s a recipe that brings smiles, prompts stories, and signifies the warmth of family togetherness. My sincerest hope is that this delightful pie finds a similar cherished place at your holiday table, becoming a tradition you and your loved ones look forward to year after year. And when you finally slice into its golden perfection, remember Uncle Ken’s sage advice: “Go BIG or go home!” May your Thanksgiving be filled with joy, gratitude, and an abundance of delicious food. HAPPY THANKSGIVING to you and your family!
Enhancing Your Thanksgiving Spread
While this Sweet Potato Pie with Pecan Topping is a standalone star, it also pairs wonderfully with other classic holiday dishes. For a truly unforgettable Thanksgiving feast, consider adding my Creamed Spinach and Mushrooms for a rich, savory contrast, or my Easy Holiday Broccoli Casserole for a vibrant, cheesy vegetable accompaniment. These recipes are designed to complement each other, creating a harmonious and truly satisfying holiday meal.
A Few Cook’s Notes for Sweet Potato Pie with Pecan Topping Recipe:
To ensure your pie is nothing short of perfect, here are a few additional tips from my kitchen to yours:
- Nut Selection: While pecans are my top recommendation for their distinct flavor and texture, walnuts also make an excellent substitute if you prefer their slightly different earthy notes or have them readily available. Both will provide that desirable crunch against the creamy filling.
- Pie Crust Convenience: Don’t feel pressured to make everything from scratch during the busy holiday season. A homemade pie crust certainly adds a personal touch, but a high-quality store-bought pie shell will work beautifully and save you valuable time without compromising on flavor or quality. Just ensure it’s a good 9-inch crust.
- Sweet Potato Preparation: For the best results, cook your sweet potatoes until they are very tender. This ensures a smooth, lump-free filling. You can bake them, boil them, or even steam them. Baking often yields a more concentrated, sweeter flavor.
- Spice Balance: The combination of cinnamon and nutmeg provides that quintessential warm, autumnal flavor. Feel free to adjust the amounts slightly to suit your personal preference. A tiny pinch of ground ginger or allspice could also be a lovely addition for a more complex spice profile.
- Don’t Overbake: Keep a close eye on your pie during the final baking stage. The filling should be mostly set, with a slight jiggle in the center, and the pecan topping should be golden brown and fragrant. Overbaking can lead to a dry filling.
- Cooling is Key: Allow the pie to cool completely on a wire rack before slicing. This helps the filling to set properly, ensuring clean, beautiful slices.
Sweet Potato Pie with Pecan Topping
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Ingredients
- 1 9-inch pie shell, homemade or store-bought
- 1/2 cup pecans, chopped
- 2 cups sweet potatoes, cooked and mashed
- 6 Tbsp. butter, softened
- 1/4 cup heavy cream
- 3 eggs, beaten
- 1 tsp. vanilla extract
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
Pecan Topping
- 3 Tbsp. melted butter
- 2/3 cup pecans, chopped
- 1/2 cup light brown sugar, firmly packed
- 1/3 cup all-purpose flour
Instructions
- Preheat oven to 475 degrees F (245 degrees C). Prepare your favorite 9-inch pie crust and prick the bottom all over with a fork. Spread 1/2 cup chopped pecans evenly in the bottom of the pie shell. Bake for 5 minutes. Remove from oven and allow the crust to cool completely. Lower oven temperature to 300 degrees F (150 degrees C).
- In a large bowl, mash the cooked sweet potatoes with the softened butter until completely smooth and free of lumps. Add the heavy cream, beaten eggs, vanilla extract, ground cinnamon, and ground nutmeg. Blend all ingredients thoroughly until the mixture is uniform and creamy. Pour this sweet potato mixture into the cooled, pre-baked pie shell.
Pecan Topping
- In a medium bowl, combine the melted butter, 2/3 cup chopped pecans, firmly packed light brown sugar, and all-purpose flour. Mix with a fork until the ingredients are well combined and form a crumbly mixture. Evenly sprinkle this pecan topping over the surface of the sweet potato pie filling. Carefully place the pie on a baking sheet (to catch any potential drips) and bake at 300 degrees F (150 degrees C) for 25-30 minutes, or until the topping is golden brown and fragrant, and the pie filling is set with a slight jiggle in the center. Let cool completely before serving.