Sweet Potato Praline Pie Recipe

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Sweet Potato Praline Pie Recipe
Sweet Potato Praline Pie Recipe photo by Taste of Home
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Sweet Potato Praline Pie Recipe

Read Reviews
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"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
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min. + cooling

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 2 large 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.
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.
Originally published as Sweet Potato Praline Pie in Taste of Home December/January 2011, p99

Nutritional Facts

1 piece: 512 calories, 26g fat (11g saturated fat), 96mg cholesterol, 305mg sodium, 64g carbohydrate (36g sugars, 3g fiber), 8g protein.

  • Pastry for single-crust pie (9 inches)
  • 2 large 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
  1. Line a 9-in. pie plate with pastry. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
  2. 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.
  3. 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.
  4. 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.
  5. Garnish pie with whipped cream. Refrigerate leftovers. Yield: 8 servings.
Originally published as Sweet Potato Praline Pie in Taste of Home December/January 2011, p99

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Keadra User ID: 6980060 193988
Reviewed Nov. 17, 2012

"This was the best tasting sweet potato pie I've EVER eaten. I'm going to make this for Thanksgiving this year."

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