A classic Thanksgiving dessert elevated with a crunchy, buttery pecan praline topping. This sweet potato pie is rich, flavorful, and sure to be a crowd-pleaser.
Ingredients:
For the Sweet Potato Filling:
- 2 cups mashed sweet potatoes (from about 2 medium sweet potatoes)
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup evaporated milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 unbaked 9-inch pie crust (store-bought or homemade)
For the Pecan Praline Crunch:
- 1 cup chopped pecans
- 1/2 cup packed brown sugar
- 1/4 cup (4 tablespoons) unsalted butter, cold and cut into small pieces
- 1/4 cup all-purpose flour
- 1/2 teaspoon vanilla extract
- Pinch of salt
Preparation:
Step 1: Preheat oven to 350°F (175°C). Place the pie crust on a baking sheet lined with parchment paper for easier handling.
Step 2: Prepare the sweet potatoes. You can boil, bake, or microwave the sweet potatoes until they are very tender. Once cool enough to handle, peel and mash them thoroughly until smooth. A few small lumps are okay, but avoid large chunks.
Step 3: Make the sweet potato filling. In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix with an electric mixer or whisk until the mixture is very smooth and well combined. Avoid overmixing.
Step 4: Prepare the pecan praline crunch. In a separate bowl, combine the chopped pecans, brown sugar, cold butter pieces, flour, vanilla extract, and salt. Use your fingers or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
Step 5: Assemble and bake. Pour the sweet potato filling into the unbaked pie crust, spreading it evenly. Sprinkle the pecan praline mixture evenly over the top of the filling.
Step 6: Bake for 45-55 minutes, or until the filling is set (it should jiggle slightly in the center) and the praline topping is golden brown. To prevent the crust from burning, you can cover the edges with aluminum foil or use a pie shield during the last 15-20 minutes of baking.
Step 7: Cool completely. Let the pie cool on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set completely.
Why You’ll Love This Recipe:
This sweet potato pie recipe offers a delightful twist on the traditional dessert. The pecan praline crunch adds a wonderful textural contrast and a nutty, caramelized flavor that perfectly complements the creamy sweet potato filling. It’s easy to make, incredibly delicious, and always a hit at gatherings.
Serving Suggestions:
- Serve warm or at room temperature.
- Top with a dollop of whipped cream or a scoop of vanilla ice cream.
- Dust with a sprinkle of cinnamon or nutmeg.
- Pair with a cup of coffee or tea.
Tips:
- For the smoothest filling, use a food processor or blender to puree the mashed sweet potatoes.
- Make sure the butter for the praline topping is very cold. This will help create a crumbly texture.
- If you don’t have evaporated milk, you can substitute with heavy cream or half-and-half, but the texture might be slightly different.
- Store leftover pie in the refrigerator for up to 3 days.
Preparation Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes (plus cooling time)
Nutrition Information:
(Per serving, based on 8 servings. Note: This is an estimate and can vary based on specific ingredients and portion sizes.)
- Calories: 450-550
- Protein: 5-7g
- Sodium: 200-300mg
Conclusion:
This Sweet Potato Pie with Pecan Praline Crunch is a delicious and comforting dessert that is perfect for any occasion. The combination of the creamy sweet potato filling and the crunchy pecan topping is simply irresistible. Give it a try, and you’ll be sure to impress your friends and family!
Questions and Answers:
Q1: Can I use canned sweet potato puree instead of fresh sweet potatoes?
A: While fresh sweet potatoes offer the best flavor and texture, you can use canned sweet potato puree in a pinch. Make sure to use 100% pure sweet potato puree and not sweet potato pie filling, which already contains added sugar and spices. You may need to adjust the amount of sugar in the recipe to compensate.
Q2: Can I make the pie crust from scratch?
A: Absolutely! A homemade pie crust will elevate the pie even further. Use your favorite pie crust recipe or find a reliable one online. Just make sure it’s a 9-inch crust.
Q3: What can I do if the praline topping starts to brown too quickly in the oven?
A: If the praline topping is browning too fast, tent the pie loosely with aluminum foil for the remaining baking time. This will help prevent it from burning.
Q4: Can I freeze this pie?
A: Yes, you can freeze the baked pie. Let it cool completely, then wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before serving.
Q5: Can I add other spices to the filling?
A: Feel free to experiment with other spices to customize the flavor. A pinch of ground ginger, allspice, or cloves would also be delicious additions. Start with small amounts and taste as you go.
