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Praline Pecan Sweet Potato Pie

A creamy spiced sweet potato pie finished with a warm brown sugar praline and toasted pecans that sets into a thin caramel shell.
Course Dessert
Cuisine American
Keyword praline pecan sweet potato pie
Prep Time 18 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 53 minutes
Servings 8 slices

Ingredients

For the Sweet Potato Filling

  • 2 cups mashed cooked sweet potatoes or one 29 oz can, drained well
  • 2 large eggs room temperature
  • ½ cup brown sugar packed
  • 3 tablespoon butter melted
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • ⅓ cup heavy cream
  • 1 9-inch pie crust unbaked

For the Praline Pecan Topping

  • 1 ¼ cups pecan halves toasted
  • ⅓ cup brown sugar packed
  • ¼ cup butter cubed
  • 2-3 tablespoon heavy cream
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Instructions

Make and Bake the Pie

  • Whisk the mashed sweet potatoes with the eggs, brown sugar, melted butter, cinnamon, nutmeg, vanilla, and heavy cream until uniform and smooth. Blend for 30 seconds for an extra silky filling.
  • Pour into the unbaked crust, level the top, and bake at 350F for 50 to 60 minutes, until the center two inches jiggle as a soft set unit. Shield the crust edge with foil if it browns too fast.

Make the Praline Topping

  • Spread the pecans on a dry sheet pan and toast at 350F for 7 to 8 minutes, until fragrant.
  • Melt the butter and brown sugar in a small saucepan over medium heat, stirring constantly. Once bubbling, cook 2 minutes without leaving the pan.
  • Remove from the heat, stir in the cream, vanilla, and salt, then fold in the toasted pecans.

Top and Cool

  • Spoon the warm praline over the warm baked pie and spread it in an even layer to the crust edge.
  • Cool on a rack for at least 2 hours so the filling sets and the praline firms into a thin caramel shell.

Notes

  • Toast the pecans: Untoasted pecans go soft under the caramel within an hour.
  • Grainy praline fix: Return the pan to low heat, add 1 tablespoon hot water, and stir slowly until smooth.
  • Maple swap: Replace 3 tablespoons of the filling's brown sugar with maple syrup for a more layered sweetness.
  • Storage: Refrigerate assembled for up to 3 days. Freeze the untopped pie up to 2 months, adding the praline after thawing.