This sweet potato pecan pie is everything I love about fall baking. The filling is smooth and creamy, the spices are warm and comforting, and the pecan topping adds just the right crunch. I make this Sweet Potato Pecan Pie whenever I want something that feels homemade and comforting without being fussy. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadSweet Potato Pecan Pie RecipeFrequently Asked QuestionsMore to Bake and Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes This Sweet Potato Pecan Pie is one of our favorite fall recipes – it’s the perfect mix of cozy flavor, creamy texture, and that irresistible pecan crunch on top. Here’s what makes it special: Deep, Roasted Flavor: Roasting the sweet potatoes whole gives the filling a rich, caramel-like depth that you just can’t get from boiling. It’s the same kind of warm, spiced comfort I love in this Pumpkin Pie with Streusel Topping. Creamy, Silky Filling: The texture is smooth and velvety, thanks to the butter and evaporated milk. Crunchy Pecan Topping: That brown sugar and cinnamon pecan crumble bakes into a crisp, sweet layer that perfectly balances the creamy filling underneath. Flaky, Buttery Crust: The all-butter crust holds everything together beautifully. It’s sturdy enough for the rich filling but tender enough to melt in your mouth. Make-Ahead Friendly: You can roast the sweet potatoes and prep the topping a day or two ahead, which makes this pie easy to pull together when you’re hosting or baking ahead for the holidays. Key Recipe Ingredients Sweet Potatoes – Roasted until tender for a naturally sweet, caramelized flavor that gives the filling its smooth, rich base. Evaporated Milk – Creates a creamy, custard-like texture with a richer taste than regular milk. Lemon Juice – Brightens the flavor and balances the sweetness of the filling. Vanilla Extract – Adds warmth and depth to the overall flavor. Cinnamon, Nutmeg, Ginger, and Cloves – Classic fall spices that bring cozy aroma and gentle warmth to every bite. Pecans – Chopped for a crunchy, nutty topping that contrasts beautifully with the creamy filling. All-Butter Pie Crust – The flaky, flavorful base that holds everything together. Store-bought crust works if you’re short on time, but homemade gives the best flavor and texture. Substitutions And Variations Here are some of our favorite substitutions and variations: Nut Options: I love using pecans for their buttery crunch, but you can swap in walnuts or almonds if that’s what you have. Just keep the same measurements. Crust Choices: I usually go with a homemade all-butter crust, but a graham cracker or gingersnap crust adds a nice twist. You can even use a store-bought crust for convenience. Spice Adjustments: If you like a bolder flavor, add a pinch more cinnamon or nutmeg. For a milder pie, cut back slightly on the cloves and ginger. Step-By-Step Recipe Instructions Start by making the pecan streusel topping. In a small bowl, mix together the brown sugar, chopped pecans, cold butter pieces, and cinnamon until the mixture resembles coarse crumbs. This topping adds a crunchy, sweet finish to the soft filling. Preheat your oven to 400°F and wrap each sweet potato in foil. Roast them directly on the oven rack for about 1 hour, or until they’re fork-tender and collapsing. Roasting the sweet potatoes intensifies their flavor and natural sweetness. Let the roasted sweet potatoes cool just enough to handle. Remove the skins and transfer the flesh to a large mixing bowl. Mash until smooth and fluffy. This step gives you that silky texture that makes the casserole so comforting. In a separate bowl, whisk together the eggs, maple syrup, vanilla extract, lemon juice, and salt. This adds structure, flavor, and a subtle brightness to balance the sweetness. Stir the egg mixture into the mashed sweet potatoes until fully combined and smooth. Grease a 9×13 baking dish with butter and spread the sweet potato mixture evenly into it. At this point, you can cover and refrigerate the dish if you’re making it ahead of time. When ready to bake, sprinkle the cold pecan streusel topping evenly over the sweet potato base. The chilled topping bakes into a golden, crisp crust with a delicious nutty crunch. Bake at 350°F for about 1 hour, or until the casserole is fully set and the topping is bubbly and browned. Keep an eye toward the end of bake time so it doesn’t over-brown. Serve warm and enjoy. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Roast the Sweet Potatoes Early: Roast the sweet potatoes up to a day in advance. Let them cool completely, peel, and store in an airtight container in the fridge until you’re ready to mash and mix the filling. Prep the Pecan Topping: Mix the brown sugar, pecans, butter, and cinnamon until crumbly. Keep it covered and chilled for up to 2 days. It’s ready to sprinkle on just before baking. Make Entirely Ahead: You can bake the entire pie a day ahead. Let it cool completely, then cover loosely and refrigerate. Bring to room temperature before serving, or warm slices gently in the oven for that fresh-baked taste. This Sweet Potato Pecan Pie is rich, creamy, and full of warm spices that make the whole kitchen smell amazing. Print Sweet Potato Pecan Pie This Sweet Potato Casserole boasts a buttery, crunchy pecan topping that's jaw-dropping delicious. Course SideCuisine AmericanDiet Gluten FreeMethod Bake Prep Time 20 minutes minutesCook Time 1 hour hourTotal Time 1 hour hour 20 minutes minutes Servings 20 Calories 183kcal Author Amy Dong Ingredients5 lb sweet potatoes red skinned4 large eggs3 T maple syrup2 T vanilla extract1 T fresh lemon juice2 teaspoons table saltFor Pecan Streusel Topping:1 cup brown sugar packed½ cup pecans chopped¼ cup butter chilled, cut into pieces2 teaspoons cinnamon InstructionsDo Ahead: Mix together brown sugar, chopped pecans, and cold butter in a small bowl until mixture is grainy and comes together. Cover and chill until ready to use. This can be done up to 3 days in advance. Wrap each sweet potato in foil and roastat 400F for about 1 hour, or until potatoes are easily pierced by fork and very soft. Actual bake time depends on size of potatoes. Let cool enough to handle. Remove sweet potato skins, and mash potatoes well in a large bowl.In a separate bowl, beat eggs, maple syrup, vanilla, lemon juice, and salt. Mix in the mashed sweet potatoes until smooth and incorporated. Transfer sweet potato mixture to a buttered 9×13 dish. At this point, you can wrap tightly with cling wrap and put in fridge until ready to use.Sprinkle pecan topping evenly over casserole. Bake at 350F until casserole is set and topping bubbles. About 1 hour. Serve warm, and enjoy! Notes I always choose to roast sweet potatoes in the oven because I really like the deep flavor it creates. You can also cook peeled, cubed potatoes in boiling water until very tender. Roasted sweet potatoes are typically quite sweet. If your roasted sweet potatoes don’t taste very sweet, you can add an additional 1/4 cup of sugar to the sweet potato mixture. We love to use leftovers to make our sweet potato bread!  If you want, you can make extra crumble topping for a thicker layer of crunch on top. Crumble topping can be made up to 3 days in advance and kept in the fridge until ready to use. It’s great served with some stabilized whipped cream or a scoop of creamy vanilla bean ice cream. This recipe is part of our Thanksgiving Desserts Recipes Collection.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionServing: 1g | Calories: 183kcal | Carbohydrates: 36g | Protein: 3g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 37mg | Sodium: 313mg | Potassium: 431mg | Fiber: 4g | Sugar: 18g | Vitamin A: 16144IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 1mg Frequently Asked Questions Can I use canned sweet potatoes instead of fresh? Yes, you can use canned sweet potatoes in a pinch. Just be sure to drain them well and mash until smooth before mixing with the other filling ingredients. Fresh roasted sweet potatoes will give a deeper, more caramelized flavor, but canned works fine for convenience. Do I have to roast the sweet potatoes, or can I boil them? Roasting is recommended because it brings out the natural sweetness and keeps the filling rich and flavorful. Boiling works too, but the potatoes will hold more water, so make sure to mash and drain them well before using. Can I make this pie without the pecan topping? Absolutely. The filling is delicious on its own, so you can skip the topping for a classic sweet potato pie. If you still want a little crunch, sprinkle a few chopped pecans on top before baking. How long does it keep? Store leftover pie covered in the refrigerator for up to 4 days. To serve warm, reheat slices gently in the oven or microwave. The pie can also be frozen for up to a month; thaw overnight in the fridge before serving. More to Bake and Eat The Best Pumpkin Pie Recipe – Your search for the Best Pumpkin Pie ends here. This recipe from America’s Test Kitchen boasts a secret ingredient that you’ll love! Dutch Apple Pie – A flaky crust bottom, sweet apple and cranberry filling, and crisp crumbly topping create the best Dutch apple pie recipe. The Best Chocolate Pie Recipe – The best chocolate pie recipe is here – it’s creamy, decadent, and supremely chocolatey. Stabilized whipped cream keeps shape well. Sweet Cherry Pie Recipe – I make this Sweet Cherry Pie recipe every summer and it never disappoints. The cherry filling sets up beautifully and the crust bakes up golden and flaky. It’s fabulous for picnics and potlucks. The post Sweet Potato Pecan Pie appeared first on Chew Out Loud.