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Sweet Potato Pie & Maple Praline Sauce

Total Time

Prep: 20 min. Bake: 1 hour + cooling


10 servings (1-2/3 cups 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


  • 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
  • 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


  1. 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.
  2. In a large bowl, combine the eggs, sweet potatoes, buttermilk, butter, syrup, maple flavoring, cloves and remaining sugar. Pour over pecan layer.
  3. Bake at 350° for 60-70 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.
  4. 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.

Nutrition Facts

1 piece: 616 calories, 35g fat (14g saturated fat), 129mg cholesterol, 237mg sodium, 71g carbohydrate (54g sugars, 3g fiber), 6g protein.

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