This Sweet Potato Pie with Pecan Topping is a Thanksgiving MUST! Enjoy it as a side with your Thanksgiving turkey or as a dessert topped with some freshly whipped cream, this pie is a classic for the holidays!
Updated: This post was first published here at the BHK in November 2014. I decided it was worthy of a reshare, so I’ve updated the photos and notes to the post below.
And let the countdown begin! It is less than two weeks from one of the biggest food holidays of the year… if not the BIGGEST! It’s time to break out the old family favorites (along with the stretchy pants)! You know…the dishes you couldn’t call it Thanksgiving without!
Growing up my Mom was an incredible cook, but my Gram was the “Head Honcho” of Thanksgiving dinner! She came from a family of 11, so planning and pulling off a holiday meal EXTRAVAGANZA was no problemo for Gram!
I can close my eyes and remember waking up Thanksgiving morning to the smell of onions and celery cooking for the holiday stuffing. Gram would sit at the kitchen table cutting up marshmallows for the pineapple marshmallow salad while watching the Macy’s Thanksgiving Day Parade and every so often mosey over to the oven to baste the old Thanksgiving bird! OHH the memories!
Well, in 1993 the traditions at the Hardy Thanksgiving table changed. That was the year my twin sister Patty married my brother-in-law Ken. So not only did we gain a new member to our family, but a few weeks before Thanksgiving Ken shared his family’s Thanksgiving favorite…SWEET POTATO PIE. In other words, “hey I have been eating this pie for Thanksgiving my whole life so someone PLEASE make one!”
So I set out to find a recipe that Uncle Ken would give the thumbs up. The winning recipe was from the cookbook Vineyard Seasons by Susan Branch. This delicious sweet potato pie has a crunchy pecan topping and can be eaten warm or cold. You can enjoy it with your meal as a side or for dessert topped with whipped cream or vanilla ice cream.
I hope this sweet potato pie becomes a holiday tradition at your house as it has been at mine for the last almost 30 years thanks to Uncle Ken. And remember when you slice it up as Ken would say, “go BIG or go home!” HAPPY THANKSGIVING to you and your family!
A Few Cook’s Notes for Sweet Potato Pie with Pecan Topping Recipe:
I love using pecans for this recipe, but you could also use walnuts.
I make my homemade pie crust, but you can always use store-bought if you’re rushed for time.
- 1 9-inch pie shell, homemade or store-bought
- 1/2 cup pecans, chopped
- 2 cups sweet potatoes, cooked
- 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
- 3 Tbsp. melted butter
- 2/3 cup pecans, chopped
- 1/2 cup light brown sugar, firmly packed
- 1/3 cup all-purpose flour
- Preheat oven to 475 degrees. Make your favorite pie crust and prick all over with a fork. Spread 1/2 cup pecans in bottom of shell. Bake for 5 minutes. Remove from oven and let cool. Lower oven temperature to 300 degrees.
- Mash potatoes and butter until smooth. Add all the other ingredients and blend well. Pour mixture into the cooled pie shell.
- Combine all topping ingredients in a medium bowl with a fork, until crumbly. Sprinkle over the top of the pie. Place the pie on a baking sheet and bake at 300 degrees for 25-30 minutes, until golden brown.