Nashville Hot Sweet Potato Pie with Honey Whipped Cream

Name: Sweet Potato Pie with Nashville Heat and Buttery Pecan Crumble
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8
Cuisine: American
Ingredients: 2 cups mashed roasted sweet potatoes; 1/2 cup brown sugar; 1/4 cup granulated sugar; 1/2 cup unsalted butter, melted; 1/2 cup heavy cream; 2 large eggs; 1 tablespoon molasses; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1 1/2 teaspoons Revolution Barbecue Nashville Hot Seasoning; 1/4 teaspoon kosher salt; 3/4 cup finely chopped pecans; 1/2 cup all purpose flour; 1/3 cup brown sugar; 1/4 teaspoon kosher salt; 5 tablespoons unsalted butter, cold and cubed; 1 unbaked 9 inch pie crust or prepared graham cracker crust; 1 cup heavy whipping cream; 2 tablespoons honey; 1/2 teaspoon vanilla extract

February 3, 2026

Sweet potato pie has always lived at the heart of Southern comfort cooking. It is the dessert that shows up when family gathers, when holidays stretch into long conversations, and when the table feels more important than the occasion itself. Nashville hot chicken comes from a different place entirely. It is bold, fiery, and built on contrast, where heat meets richness and nothing is meant to be subtle.

This recipe was inspired by the realization that those two traditions share a common language. Sweet potatoes bring natural sweetness and body. Butter carries flavor the same way hot oil does in Nashville hot chicken. Heat, when layered thoughtfully, does not overpower but instead lingers and builds. By using Revolution Barbecue Nashville Hot Seasoning, the spice becomes part of the structure of the filling rather than a novelty on top.

The pecan crumble delivers the crunch that fried chicken is known for, while the honey whipped cream cools and balances the heat the way white bread does on a hot chicken plate. This pie is familiar, confident, and deeply rooted in Southern flavor, built for barbecue tables and people who appreciate dessert with backbone.

Sweet Potato Pie with Nashville Heat and Buttery Pecan Crumble

Rated 5.0 stars by 3 users

Cuisine

American

Author: Glenn Connaughton

Glenn Connaughton

Servings

Prep Time

20 minutes

Cook Time

1 hour

Calories

420

This sweet potato pie is built around contrast and control. The filling is smooth and rich, anchored by roasted sweet potatoes and butter, with heat woven directly into the custard using Revolution Barbecue Nashville Hot Seasoning. Rather than dominating the bite, the spice develops gradually, carried by fat and sweetness, leaving a warm finish that lingers.

The pecan crumble topping is intentionally free of heat. Its role is texture, not spice. Buttery, nutty, and lightly sweet, it delivers the crunch that recalls fried chicken crust while allowing the filling beneath it to remain the star. Each bite starts with structure and ends in softness.

Honey whipped cream finishes the dish with purpose. It cools the palate, balances the spice, and adds just enough sweetness to round everything out. This recipe respects the roots of classic sweet potato pie while pushing it forward with confidence. It is dessert approached with a barbecue mindset, where every element earns its place.

Cook Mode

Ingredients

For the Sweet Potato Filling

2 cups mashed roasted sweet potatoes
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
1/2 cup heavy cream
2 large eggs
1 tablespoon molasses
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 teaspoons Revolution Barbecue Nashville Hot Seasoning
1/4 teaspoon kosher salt

For the Pecan Crumble Topping

3/4 cup finely chopped pecans
1/2 cup all purpose flour
1/3 cup brown sugar
1/4 teaspoon kosher salt
5 tablespoons unsalted butter, cold and cubed

For the Crust

1 unbaked 9 inch pie crust or prepared graham cracker crust

For the Honey Whipped Cream

1 cup heavy whipping cream
2 tablespoons honey
1/2 teaspoon vanilla extract

Directions

Prepare the Sweet Potatoes: Roast whole sweet potatoes at 400 degrees Fahrenheit until completely tender, about 45 to 60 minutes. Cool slightly, peel, mash until smooth, and measure 2 cups.
Make the Filling: In a large bowl, whisk together melted butter, brown sugar, granulated sugar, and molasses until smooth. Add eggs and whisk until fully incorporated. Stir in mashed sweet potatoes, heavy cream, vanilla extract, cinnamon, nutmeg, salt, and Revolution Barbecue Nashville Hot Seasoning until evenly combined.
Build the Crumble: In a bowl, combine pecans, flour, brown sugar, and salt. Cut in cold butter using your fingers or a fork until coarse crumbs form. Refrigerate for at least 15 minutes.
Assemble the Pie: Pour the filling into the prepared crust and smooth the surface. Evenly sprinkle the chilled pecan crumble over the top, pressing lightly so it adheres.
Bake the Pie: Bake at 350 degrees Fahrenheit for 25 minutes. Loosely tent with foil if the crumble browns too quickly. Continue baking for 20 to 30 minutes until the center is just set with a slight wobble.
Make the Honey Whipped Cream: Whip heavy cream until soft peaks form. Add honey and vanilla extract and continue whipping until light and spoonable.

Recipe Note

This pie is all about balance. Heat, sweetness, crunch, and creaminess work together without any single element overpowering the rest. The warmth from Revolution Barbecue Nashville Hot Seasoning stays integrated in the filling, where butter and sweet potatoes can carry it smoothly. The pecan crumble adds structure, and the honey whipped cream finishes each bite with comfort and balance.

If you are looking to bring more depth and creativity to your dessert table, this recipe is a perfect place to start. Visit Revolution Barbecue to shop our full lineup of seasonings and see how thoughtful heat can elevate even the most classic recipes.

When flavor matters, make it Revolution Barbecue.

Nutrition information is automatically calculated, and should only be used as an approximation

Serving Size 1 serving (135 grams)
Calories 420, Fat 26 grams, Polyunsaturated Fat 3 milligrams, Monounsaturated Fat 10 milligrams, Carbs 44 grams, Protein 5 grams, Potassium 410 milligrams, Fiber 3 grams, Sodium 390 milligrams, Sugar 24 grams, Iron 2 milligrams

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