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Sweet Potato Pie & Maple Praline Sauce

 Sweet Potato Pie & Maple Praline Sauce
A delicious sweet potato pie with a mouthwatering sauce, this one will have your guests talking. Use leftover sauce as an ice cream topping. —Rosemary Johnson, Irondale, Alabama
10 ServingsPrep: 20 min. Bake: 1 hour + cooling

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 1-1/4 cups sugar, divided
  • 1 cup chopped pecans
  • 1 teaspoon ground cinnamon
  • 4 eggs, lightly beaten
  • 1 cup mashed sweet potatoes
  • 3/4 cup buttermilk
  • 1/4 cup butter, melted
  • 1/4 cup maple syrup
  • 1 teaspoon maple flavoring
  • 1/4 teaspoon ground cloves
  • MAPLE PRALINE SAUCE:
  • 1/2 cup butter, cubed
  • 1/2 cup chopped pecans
  • 1/2 cup sugar
  • 1/2 cup maple syrup
  • 1 teaspoon maple flavoring
  • 1/4 cup sour cream

Directions

  • Line a 9-in. deep-dish pie plate with pastry; trim and flute edges.
  • In a small bowl, combine 1/4 cup sugar, pecans and cinnamon;
  • sprinkle evenly into pastry shell. Set aside.

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Sweet Potato Pie & Maple Praline Sauce (continued)

Directions (continued)

  • In a large bowl, combine the eggs, sweet potatoes, buttermilk,
  • butter, syrup, maple flavoring, cloves and remaining sugar. Pour
  • over pecan layer.
  • Bake at 350° for 60-70 minutes or until a knife inserted near the
  • center comes out clean. Cover edges with foil during the last 15
  • minutes to prevent overbrowning if necessary. Cool on a wire rack.
  • For sauce, in a small heavy skillet, melt butter. Add pecans; cook
  • over medium heat until toasted, about 4 minutes. Add the sugar,
  • syrup and maple flavoring; cook and stir for 2-4 minutes or until
  • sugar is dissolved. Remove from the heat; stir in sour cream. Serve
  • with pie. Yield: 10 servings (1-2/3 cups sauce).
Nutritional Facts: 1 piece with 8 teaspooons sauce equals 616 calories, 35 g fat (14 g saturated fat), 129 mg cholesterol, 237 mg sodium, 71 g carbohydrate, 3 g fiber, 6 g protein.