Sweet potato pie recipes are extremely popular during the holidays, like Christmas and Thanksgiving, and used even more in the southern states as just a normal dessert. Not everyone likes the taste of a plain sweet potato pie, so adding a caramelized pecan topping will make more guests want to try it.

Caramelized Sweet Potato Pie Ingredients

  • 1 unbaked deep pie crust (9 inch)
  • 2 eggs
  • 2 cups cooked and mashed sweet potatoes
  • 1 2/3 cups light cream or condensed milk or evaporated milk
  • 3/4 cup white sugar
  • 2/3 cup chopped pecans
  • 1/3 cup packed brown sugar
  • 3 tablespoons butter, softened
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves


First of all, you will want to preheat your oven at 400 degrees.

Spread out your sweet potatoes on the baking sheet and put them in the oven to bake until they are tender. Let the oven still preheat because you will be using it again later.

Now you will peel and mash the potatoes and make sure all the lumps are removed. You can even strain them if you think it’s necessary.

In a medium sized bowl, lightly beat your eggs and then blend in the sweet potatoes. After the eggs and potatoes are blended well, you will want to stir in the sugar, salt, cloves, and ginger.

Then blend in the cream (condensed milk or evaporated milk) and pour everything from the bowl into the pie shell.

Place the pie in the preheated over (remember, 400 degree F) and bake for 45 to 55 minutes.

Before removing the pie from the oven, insert a butter knife into the pie and if it comes out clean then it is ready.

Place the pie on a rack and let it cool.

Caramelized pecan topping

To make the caramelized pecan topping, you will want to combine butter (or margarine), brown sugar, and pecans into a bowl and blend evenly.

Then use a spoon to drip the topping over the cooled pie until it is completely covered. You will then want to place the pie back in the oven and broil on the lowest rack until the mixture begins to bubble (about 3 minutes).

Watch the pie carefully because if it is cooked too long, the topping will start to look like syrup.

Remove the pie from the oven and let is cool on the rack.