Wednesday, November 20, 2013

Sweet Potato Pie with Pecan Praline Topping

Pin It
With the holiday's around the corner I thought it was time to make some pie!

I love classic pumpkin pie and so does my family but I've been wanting to make a sweet potato pie for years.  I think it's a southern pie but who says us westerners can't make great southern food too?!

I already had a great recipe in my Sweet Potato Casserole and thought it would taste great in a crust so I tweaked the recipe for a pie and came up with my newest favorite pie in my repertoire.

If you don't already have a pie lineup for Thanksgiving or Christmas give this one and my Classic Apple Pie a try.  You won't be disappointed.

Seriously, what could be better than sweet potatoes, brown sugar, cinnamon and a praline topping?  Nothing I can think of, lol.


Here's what you need:

1 single crust pie crust , I use my No fail pie crust recipe
3 cups mashed sweet potatoes, 2 large sweet potatoes baked
2 eggs, at room temperature
1/2 cup brown sugar
2 Tbs. melted butter
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/8 tsp. nutmeg

Topping
1/2 cup brown sugar
1/3 cup flour
6 Tbs. melted butter
1 cup chopped pecans

Preheat oven to 425 degrees.  Wash and prick the sweet potatoes with a fork and place on a parchment lined baking sheet.  Bake for 1-1/2 hours or until fork tender. Then remove and let sit a few minutes until cool enough to handle.  I use a hot pad to hold them after about 10 minutes.
While the sweet potatoes are baking make your pie crust so it can chill in the fridge.

Make and roll out the pie crust and place in a 9 inch pie dish and finish the edge how you like.  I personally like the fluted edge.
Preheat oven to 350.  

In a mixing bowl beat the sweet potatoes until smooth.  Add the eggs and beat until combined.
  
Add the brown sugar and spices and mix until combined.
 
Add the melted butter and stir until smooth.
Pour into pie crust and smooth out the top.
Place all topping ingredients, except the butter in a bowl and stir to combine.  Add the butter and mix until it is all mixed in. 
 
Spread the topping evenly over the pie filling. 
 
Bake for 40-50 minutes or until set in the center. 
 
Serve warm or at room temperature with fresh whipped cream.

Just like pumpkin pie, only better!

Enjoy!

Serves - one 9 inch pie
Here's the handy printable - Sweet Potato Pie with Pecan Praline Topping

2 comments:

  1. Michelle, this looks so tasty! Thanks for sharing this during Our Little Family Adventure's Thanksgiving Menu Planning Event. I’ve added a link to your recipe on my planning post. ~Nicky

    ReplyDelete

Thank you for your comment. I enjoy reading each and every one. I will try to respond in a timely manner so please make sure you have an email linked to your account.