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Crunchy Sweet Potato Pie

I first tried this delicious pie at a church potluck dinner and was immediately hooked. I've spent many years perfecting my own recipe.
  • Total Time
    Prep: 20 min. Bake: 55 min.
  • Makes
    8 servings


  • Dough for single-crust pie
  • 1-1/4 cups sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 large eggs
  • 1 can (12 ounces) evaporated milk
  • 1 teaspoon vanilla extract
  • 1-1/2 cups mashed cooked sweet potatoes
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup chopped pecans
  • Whipped topping or ice cream


  • Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
  • In a bowl, blend sugar and spices. Beat eggs; add milk and vanilla. Combine the sugar mixture. Stir in potatoes; beat until smooth. Pour into pie crust. Bake for 15 minutes. Reduce heat to 350° and bake for an additional 30 minutes. Combine topping ingredients. Remove pie from the oven; sprinkle with topping. Bake until topping is golden brown, 10-15 minutes. Cool on wire rack. Store in the refrigerator. Serve with whipped topping or ice cream.
Editor's Note
Dough for single-crust pie: Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.

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  • renee
    Nov 11, 2017

    I used walnuts instead of pecans in this pie and it is absolutely delish and I am going to make it for my family for the holidays

  • mamaknowsbest
    May 10, 2016

    Wonderful! Pie making just doesn't get any easier or tastier. Topping was very plentiful. Pie would still be great even if topping left off. Used canned potatoes. Baked as directed. Whipped cream is a must for the sweet pie! As a volunteer field editor for Taste of Home I enjoy classic recipes with a new twist.

  • kshea
    May 20, 2012

    One of our favorites for Fall. I puree the sweet potatoes in my blender so it is much creamier. I chop the nuts FINE so it's easier to cut.

  • kellermeanie
    Oct 24, 2011

    No comment left

  • pzvacek
    Dec 5, 2010

    This was a winner in our household. Easy to make and so flavorful, it disappears quickly!

  • dotsop
    Nov 30, 2010

    I served this at Thanksgiving to guests who have never had sweet potato pie and it was a big hit.

  • grannyjane12
    Nov 20, 2010

    everybody absolutely loved this pie. It was a huge hit.

  • msdaisey
    Dec 27, 2009

    I made this for my son-in-law & he said itwas the best sweet potato pie he has evertasted.

  • Obpd529
    Oct 11, 2009

    This was excellent, will have this instead of pumkin for ever more

  • stonercy
    Dec 6, 2008

    This was the best pie that we have ever had for Thanksgiving!