Why You’ll Love This Sweet Potato Pecan Pie with Cinnamon Sugar
Sweet Potato Pecan Pie with Cinnamon Sugar combines two classic Southern favorites—sweet potato pie and pecan pie—into one irresistible dessert. Imagine a silky, spiced sweet potato filling sitting beneath a generous layer of toasted pecans, all encased in a flaky, buttery pie crust. To top it off, a sprinkle of cinnamon sugar adds a touch of sweetness and warmth, elevating this pie to the next level.
Perfect for holidays like Thanksgiving or just when you’re in the mood for something comforting and rich, this pie is a crowd-pleaser. The balance of flavors is simply delightful: the natural sweetness of the sweet potatoes pairs beautifully with the warm spices, while the pecans add a satisfying crunch. Every bite is a combination of smooth, crunchy, and spiced perfection. Whether you’re a fan of sweet potato pie, pecan pie, or both, this dessert is the best of both worlds!
What You’ll Need
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup cold butter, cubed
- 1/4 cup cold water (adjust as needed)
For the Sweet Potato Filling:
- 2 medium sweet potatoes (about 2 cups mashed)
- 3/4 cup brown sugar, packed
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup milk or heavy cream
- 2 tablespoons unsalted butter, melted
- A pinch of salt
Pecan Topping:
- 1 cup pecan halves
For the Cinnamon Sugar:
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
Each ingredient plays an essential role in bringing together the perfect balance of sweetness, spice, and crunch, making this pie a unique treat.
Step-by-Step Instructions
1. Make the Pie Crust
Start by preparing the pie crust. In a large bowl, combine the flour and salt. Add the cold butter cubes to the bowl and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. The key to a tender crust is to keep the butter cold and work it in quickly.
Once the butter is mixed in, gradually add cold water, a tablespoon at a time, stirring with a fork after each addition. Add just enough water for the dough to come together without being too sticky. Once the dough forms, divide it into two equal portions. Wrap each portion in plastic wrap and refrigerate for at least 30 minutes to help the dough firm up.
2. Cook the Sweet Potatoes
While the dough chills, prepare the sweet potato filling. Peel and cube the sweet potatoes and place them in a large pot. Add enough water to cover the potatoes and bring to a boil. Cook for 12-15 minutes, or until the sweet potatoes are tender and easily pierced with a fork.
Drain the water from the potatoes and mash them using a potato masher or fork. You should have about 2 cups of mashed sweet potatoes. Let the sweet potatoes cool slightly before moving on to the next step.
3. Prepare the Sweet Potato Filling
In a large mixing bowl, combine the mashed sweet potatoes, brown sugar, cinnamon, allspice, nutmeg, vanilla extract, eggs, milk (or cream), melted butter, and a pinch of salt. Whisk the ingredients together until smooth and well combined. The filling should be creamy and slightly thick.
If the filling is too thick, add a little more milk or cream to achieve a spreadable consistency. Set the filling aside while you roll out the dough.
4. Roll Out the Pie Dough
Take one of the dough portions out of the fridge and roll it out on a floured surface. Roll the dough into a circle large enough to fit your pie dish, about 12 inches in diameter. Transfer the dough to your pie dish, gently pressing it into place and trimming off any excess dough around the edges. You can crimp the edges with a fork or pinch them into a decorative pattern.
Once the dough is in place, transfer it to the fridge while you preheat the oven and assemble the pie.
5. Assemble the Pie
Preheat your oven to 350°F (175°C). Pour the sweet potato filling into the prepared pie crust, spreading it out evenly. Smooth the top with a spatula, making sure the filling is level.
Top the sweet potato filling with the pecan halves, arranging them evenly over the surface of the pie. The pecans will toast as the pie bakes, adding texture and flavor.
6. Bake the Pie
Place the pie in the preheated oven and bake for 45-50 minutes. Check the pie after about 30 minutes—if the crust edges start to brown too quickly, cover them with aluminum foil to prevent burning.
The pie is done when the filling is set and slightly puffed, and a knife inserted into the center comes out clean. The pecans on top should be golden brown.
7. Prepare the Cinnamon Sugar
While the pie is baking, mix the cinnamon and sugar in a small bowl. Once the pie has finished baking and is cooling, sprinkle the cinnamon sugar mixture evenly over the top of the pie for a sweet and aromatic finish.
8. Cool and Serve
Allow the pie to cool to room temperature before slicing. The filling will firm up as it cools, making it easier to cut. Serve the pie as is, or with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Tips for Success
- Chill the Dough: Refrigerating the dough before rolling it out helps to keep the butter cold, which results in a flakier crust. Be sure to chill the dough for at least 30 minutes before using.
- Use Fresh Sweet Potatoes: For the best flavor and texture, use fresh sweet potatoes that are firm and free of blemishes. They should be baked or boiled until soft and easy to mash.
- Let the Pie Cool: Allow the pie to cool to room temperature before serving. This ensures that the filling sets properly and makes slicing easier.
- Pecans on Top: The pecans toast beautifully on top of the pie, but keep an eye on them while baking to ensure they don’t burn. If they start to darken too much, you can cover the pie loosely with foil.
- Adjust Sweetness: Depending on the sweetness of your sweet potatoes, you may want to adjust the amount of brown sugar in the filling. Taste the mixture before adding eggs and adjust accordingly.
Variations to Try
- Marshmallow Topping: For a sweeter, more festive twist, top the pie with toasted marshmallows. After baking, sprinkle mini marshmallows on top of the pecans and return the pie to the oven for a few minutes to brown them.
- Caramel Swirl: Add a caramel swirl to the sweet potato filling for an extra touch of richness. You can either drizzle store-bought caramel sauce on top of the filling before baking or make your own caramel sauce.
- Maple Pecan Pie: Swap out the brown sugar for maple syrup in the sweet potato filling and add some extra maple syrup to the pecan topping for a deeper, more complex flavor.
- Chocolate Chips: Add a handful of chocolate chips to the sweet potato filling or sprinkle them over the top along with the pecans for a decadent chocolate twist.
Storing and Reheating
If you have leftover Sweet Potato Pecan Pie with Cinnamon Sugar, store it in an airtight container in the refrigerator. It will keep for up to 3 days.
To reheat, place slices of the pie in the microwave for about 20-30 seconds, or reheat in a 350°F (175°C) oven for 10 minutes until warmed through. The crust may lose a bit of its crispiness when reheated, but it will still be delicious.
For long-term storage, you can freeze the pie. To freeze, wrap the entire pie tightly in plastic wrap and aluminum foil, or store slices in a freezer-safe container. The pie can be frozen for up to 3 months. To thaw, place the pie in the fridge overnight, and reheat as desired.
Frequently Asked Questions
Can I make this pie in advance?
Yes! You can prepare the pie up to a day ahead of time. Simply bake, cool, and store it in the fridge. Allow it to come to room temperature before serving, or reheat for a few minutes in the oven.
Can I use canned sweet potatoes instead of fresh?
Yes, you can use canned sweet potatoes for convenience. Just be sure to drain them well and mash them before using them in the filling.
How can I make this recipe gluten-free?
To make this pie gluten-free, use a gluten-free pie crust. You can find pre-made gluten-free crusts at most grocery stores or make your own using a gluten-free flour blend.
Can I use different nuts instead of pecans?
Yes, walnuts or almonds can be used in place of pecans. However, the flavor and texture will differ slightly, so keep that in mind when making substitutions.
Can I freeze the pie crust ahead of time?
Absolutely! You can prepare and freeze the pie crust ahead of time. Simply roll out the dough, place it in your pie dish, and freeze it until you’re ready to bake. This can save time when you’re ready to make the pie.
The Final Word
Sweet Potato Pecan Pie with Cinnamon Sugar is the perfect dessert for any occasion. Whether you’re hosting a holiday gathering or simply craving a cozy treat, this pie brings together the best of sweet potatoes, pecans, and warm spices into one unforgettable dessert. The cinnamon sugar topping adds just the right amount of sweetness and fragrance, making every bite a comforting and delightful experience.
With its rich flavor, smooth filling, and crunchy topping, this pie is bound to become a new favorite in your dessert rotation. So, roll up your sleeves, gather the ingredients, and make this delicious pie today!