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Sweet Potato Pie with Pecan Streusel

Serves: Makes 1 (9-inch) pie


  • All purpose flour, for dusting work surface
  • 1 recipe Perfect Pie Crust

  • Filling:
  • 1 pound sweet potatoes, preferably Jewel
  • 4 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
  • ¼ cup tightly packed light brown sugar
  • 2 large eggs
  • 1 large egg yolk
  • ¾ cup whole milk
  • 1 teaspoon vanilla bean paste
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • ½ teaspoon kosher salt

  • Pecan Streusel:
  • 1 stick unsalted butter, room temperature
  • ¼ cup packed light brown sugar
  • ¼ teaspoon kosher salt
  • 1 cup all-purpose flour
  • ¾ cup chopped pecans


If you think sweet potato pie and pumpkin pie are interchangeable then think again! The smooth velvety sweet potato layer is topped with a nutty streusel and we bet this pie will be a hit at any Thanksgiving buffet table.

Preheat an oven to 375°F and position a rack in the center.

To prepare pie: Lightly flour a work surface, and draw a 12-inch circle in the flour. This guide will be the perfect size for a standard 9-inch pie dish. Place 1 recipe of pie crust in the center of the circle and dust a little flour on top. Using the circle as a guide, roll out the dough into a 12-inch round about ⅛-inch thick. Loosely roll the dough around the rolling pin, center the pin over a 9-inch pie dish, and carefully unroll the round over the dish, easing it into the bottom and sides and allowing the excess to overhang the sides. Trim the dough so that it overhangs by 1 inch. Freeze for 15 minutes or refrigerate for 30 minutes.

To prepare sweet potatoes: While the pie dough is chilling, prepare the sweet potatoes. Use a fork to poke the sweet potatoes all over and arrange them on a large, foil-lined baking sheet and bake in the preheated oven until tender, about 1 hour.

To blind bake the pie dough: Line base with foil and fill with pie weights. Place pie plate on a rimmed baking sheet and blind bake pastry crust for 15 minutes. Remove pie weights and foil and prick base with a fork. Bake 15 to 17 minutes longer. Remove pan from oven and place on a wire rack to cool. The pie shell is now ready to be filled.

To prepare filling: Peel the cooked potatoes and place the flesh into a food processor fitted with a metal blade and process until smooth. Add the melted butter, granulated and brown sugars, the eggs, egg yolk, milk, vanilla bean paste, cinnamon, nutmeg and salt to the food processor and process until smooth.

To prepare streusel topping: In a bowl, use a wooden spoon to thoroughly combine the butter, brown sugar, salt, flour and pecans.

To assemble pie: Pour the filling into the pie crust and scatter the streusel over the top. Transfer to the oven to bake until the filling is set but slightly wobbly, about 45 to 50 minutes. Remove the pie from oven and place onto a cooling rack. Allow to cool for 2 hours prior to serving. The pie center will solidify as the pie cools.

Recipe developed for Sur La Table’s Cooking Classes

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