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Sweet Potato Praline Pie

 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 McCormick® Pure 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 McCormick® Pure 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

2 of 2

Sweet Potato Praline Pie (continued)

Directions (continued)

  • 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.
Nutritional 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.