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Sweet Potato Praline Pie

"I wanted to create a recipe that was similar to pumpkin pie, but had a new twist. The macadamia nuts are a family favorite and the praline topping is what makes this pie special and enjoyable." –Marie Rizzio, Interlochen, Michigan

8 ServingsPrep: 30 min. Bake: 50 min. + cooling

Ingredients

Pastry for single-crust pie (9 inches)
2 eggs
2 cups mashed sweet potatoes
1 can (12 ounces) evaporated milk
3/4 cup sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
TOPPING:
3 tablespoons brown sugar
3 tablespoons light corn syrup
1 tablespoon butter
1/2 teaspoon vanilla extract
1 jar (3 ounces) macadamia nuts, coarsely chopped
1/2 cup heavy whipping cream, whipped

Directions

Line a 9-in. pie plate with pastry. Trim pastry to 1/2 in. beyond
edge of plate; flute edges.
In a large bowl, combine the eggs, sweet potatoes, milk, sugar,
cinnamon, vanilla, ginger, nutmeg and salt. Pour into pastry. Bake
at 425° for 15 minutes. Reduce heat to 350°; bake 25 minutes
longer.

2 of 2

Sweet Potato Praline Pie (continued)

Directions (continued)

Meanwhile, in a small saucepan, bring the brown sugar, corn syrup and
butter to a boil. Reduce heat; simmer, uncovered, for 2 minutes.
Remove from the heat; stir in vanilla.
Sprinkle nuts over pie; drizzle with caramel. Place a foil-lined
baking sheet on a rack below the pie to catch any spills. Bake the
pie 10-15 minutes longer or until caramel starts to bubble. Cover
edges with foil to prevent overbrowning if necessary. Cool on a wire
rack.
Garnish pie with whipped cream. Refrigerate leftovers. Yield: 8
servings.

Nutrition Facts: 1 piece with 1 tablespoon whipped cream equals 512 calories, 26 g fat (11 g saturated fat), 96 mg cholesterol, 305 mg sodium, 64 g carbohydrate, 3 g fiber, 8 g protein.