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Sweet Potato Praline Pie Recipe

Sweet Potato Praline Pie Recipe

"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
TOTAL TIME: Prep: 30 min. Bake: 50 min. + cooling YIELD:8 servings

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

  • 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.

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.