This old fashioned sweet potato pie recipe is the perfect dessert! With a pretzel crumb topping, its savory sweet combination will be a crowd pleaser. I’m excited to share this new recipe with you!
Also, joining me today are some fabulous bloggers each sharing their own favorite pie recipes. You’re in for a real treat, figuratively and literally! Make sure to visit their blogs linked at the bottom of this post!
Old Fashioned Sweet Potato Pie Experiment
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One of my favorite recipes I always associate with Thanksgiving is my mom’s sweet potato soufflé. It is delectable. The topping is my absolute favorite part, so I wondered if I could make it into a pie!
I started the process of making this yummy pie and then realized I didn’t have the key ingredient for the topping: pecans. So, I improvised and it turned out even better than I expected!
I substituted crushed pretzel rods for the pecans and the salty addition amped up the savory factor of this old fashioned sweet potato pie. I love the salty-sweet combo and I hope you will enjoy it as well!
Sometimes the best surprises come from experimentation. 😉
Old Fashioned Sweet Potato Pie Recipe
Start by preheating your oven to 350 Fahrenheit. Place your pie shell in a prepared deep dish pie plate and bake for 7 minutes. Remove it from the oven and set aside.
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Sweet Potato Pie Filling
Start by cooking your sweet potatoes. This can be done in the oven or microwave (a much faster result). Or, you can buy sweet potato puree. Personally, I like the texture and consistency that fresh sweet potatoes offer!
Spoon the cooked flesh into a blender and puree until you have 2 cups of pureed sweet potatoes. Next, mix in the remaining filling ingredients.
Mix well, and pour into your prepared pie crust.
Bake your pie filling for 30 minutes on top of a baking sheet lined with foil. This will prevent you from messy clean up if the filling bubbles over.
Sweet Potato Pie Topping
Next comes the best part! The topping to this old fashioned sweet potato pie is what brings it into the modern age. A little bit of sweet. A little bit of salty. Lots of crunch and yummy texture!
While your filling is baking, take your pretzel rods and crush them until you have one cup of crushed pretzels. I use a storage bag and a rolling pin to crush mine. This keeps the mess contained!
After you’ve prepared your pretzels, melt the butter and then mix all of the topping ingredients together.
Remove your pie from the oven after 30 minutes and place the topping evenly across the top. Bake for another 30 minutes, covering the pie edges with foil if it begins to over-brown.
Your pie is done when an inserted knife comes out clean and the middle is set when gently shaken.
Now, here’s the kicker. This beauty needs to cool completely before serving. Place the sweet potato pie into the refrigerator for at least 3 hours after it has come to room temperature.
Serve chilled with whipped cream or vanilla ice cream! This is such a filling and satisfying pie.
It ranks right up there with my favorite pear pie recipe I shared last fall!
- 2 c. Pureed Sweet Potatoes (3 medium cooked sweet potatoes)
- 1 c. Heavy Whipping Cream
- 1/2 c. Granulated Sugar
- 1/2 c. Brown Sugar
- 3 Large Eggs
- 2 tsp. Pumpkin Pie Spice
- 2 tsp. Vanilla Extract
- 1/4 tsp. Salt
Pretzel Crumb Topping
- 1 c. Crushed Pretzel Rods
- 1 c. Brown Sugar
- 1 Stick Melted Butter
- 1/3 c. Flour
- 1/2 tsp. Cinnamon
- 1 Refrigerated Pie Crust (or favorite homemade crust recipe)
- Preheat oven to 350.
- Lightly spray 9 in. deep dish pie plate.
- Press the pie crust into the dish, prick with fork, and bake for 7 minutes. Set aside.
- Cook whole sweet potatoes in the microwave until soft (10-15 minutes, turning once)
- Scoop out soft sweet potato flesh and puree in a blender.
- Mix sweet potato puree in a medium bowl with cream, both sugars, eggs, pumpkin pie spice, vanilla and salt.
- Pour sweet potato puree mixture into prepared pie crust.
- Place pie plate on a baking sheet lined with foil and bake pie for 30 minutes.
- While the custard is baking, melt your stick of butter and crush your pretzel rods.
- Mix together butter, pretzel chunks, brown sugar, flour and cinnamon.
- After custard has baked for 30 minutes, remove from oven and top with pretzel crumb topping.
- Bake for another 30 minutes, placing tin foil around edges of crust if over-browning.
- Pie is done when knife comes out clean and custard is set when gently shaken.
- Cool pie completely before serving. Best served after chilled in the refrigerator for 3 hours or more.
- Store covered in the refrigerator.
Can substitute 1 c. of crushed pretzels with 1 c. chopped pecans for a sweeter alternative!
Nutrition Information:Yield: 8 Serving Size: 1 Slice
Amount Per Serving: Calories: 580
Also, make sure to Pin this recipe to Pinterest to make later!
Make sure to visit my fellow bloggers’ delicious pie recipes below!