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
Total TimePrep: 30 min. Bake: 50 min. + cooling
- 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
- 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
- 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.
Nutrition Facts1 piece: 512 calories, 26g fat (11g saturated fat), 96mg cholesterol, 305mg sodium, 64g carbohydrate (36g sugars, 3g fiber), 8g protein.
Originally published as Sweet Potato Pie with Macadamia Praline in Taste of Home December/January 2011
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