Description
A silky, rich sweet potato pie with a perfectly balanced spice profile, topped with a buttery, crunchy pecan crumble. This make-ahead friendly dessert is a nostalgic holiday centerpiece that is easier to make than it looks.
Ingredients
Scale
- 3 large sweet potatoes (about 2.5 lbs / 1.1 kg, Beauregard or Jewel varieties)
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 3 large eggs, room temperature
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/2 teaspoon salt
- 1 cup pecan halves, roughly chopped
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup butter, cold and cubed
- 1/2 teaspoon cinnamon
- 1 or 2 disks pre-made pie crust
Instructions
- Preheat oven to 400°F (200°C). Wash sweet potatoes, pierce with a fork, and roast on a baking sheet for 45-60 minutes until soft. Cool completely, peel, and mash the flesh until smooth (yielding about 2 cups).
- Roll out one disk of pie dough to fit a 9-inch pie dish. Press into the dish, trim edges, prick the bottom with a fork, and chill in the fridge.
- In a large bowl, whisk together mashed sweet potatoes, melted butter, granulated sugar, light brown sugar, eggs, heavy cream, vanilla, cinnamon, nutmeg, ginger, and salt until smooth. Pour into the prepared pie crust.
- In a small bowl, combine flour, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon. Cut in the cold, cubed butter using a fork or pastry cutter until the mixture resembles coarse crumbs with visible chunks.
- Sprinkle the pecan crumble evenly over the filling. Place the pie on a baking sheet and bake at 350°F (175°C) for 50-60 minutes, until the crumble is golden and the center has a slight jiggle.
- Cool the pie on a wire rack for at least 2 hours before slicing to allow the filling to set. Serve with whipped cream or ice cream.
Notes
Roast sweet potatoes instead of boiling to avoid a watery filling. Ensure butter is cold for the crumble to maintain texture. The pie tastes better the next day after flavors meld. Can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28
- Sodium: 220
- Fat: 20
- Saturated Fat: 8
- Carbohydrates: 45
- Fiber: 4
- Protein: 5
Keywords: sweet potato pie, pecan crumble, southern dessert, holiday baking, Thanksgiving pie, make-ahead dessert