Sweet Potato and Praline Pie

Total Time:
3 hr 30 min
30 min
1 hr 25 min
1 hr 35 min

1 (9-inch) pie

  • Sweet Pecan Pie Crust, recipe follows
  • 1 1/2 to 2 pounds sweet potatoes, about 3 medium-sized
  • 2 large eggs
  • 3/4 cup heavy cream
  • 1/3 cup brown sugar
  • 1/4 cup pure sugar cane syrup (recommended: Steen's)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • Praline topping:
  • 3 tablespoons butter
  • 1/4 cup white sugar
  • 1/4 cup pure sugar cane syrup (recommended: Steen's)
  • 1 cup toasted pecans, lightly crushed
  • Pinch salt
  • 1 cup all-purpose flour
  • 1/4 cup finely ground pecans
  • 1 tablespoon sugar
  • Pinch salt
  • 1 stick unsalted butter, chilled and cut into small pieces
  • 2 tablespoons ice water, plus more if needed
Watch how to make this recipe. Praline topping:
  • Preheat the oven to 375 degrees F.

  • Roll out the dough into a circle, about 12 to 13 inches in diameter. Gently press it into a 9-inch pie pan and crimp edges with your forefinger and thumb. Prick the bottom of the pie crust all over with the tines of a fork to keep it from puffing up in the oven. Refrigerate until well chilled, about 45 minutes.

  • Put the sweet potatoes on a baking sheet and bake in the oven until very tender, about 45 minutes. Turn the oven down to 350 degrees F and remove potatoes from oven; allow to cool slightly before scooping the flesh into a food processor. Puree until smooth, then add the eggs, cream, brown sugar, sugar syrup and vanilla extract. Pulse a couple of times to combine, then add the cinnamon, nutmeg, and salt.

  • Put the pie pan on a rimmed baking sheet and pour in the filling. Bake until the center is set, about 40 minutes. Let cool completely, then transfer the pie to the refrigerator.

  • To make the praline topping, melt the butter in a small saucepan over medium-low heat and add the sugar, syrup, pecans and salt. Cook until the sugar dissolves and the mixture is smooth, about 3 to 5 minutes. Remove from the stovetop and let cool for 5 minutes.

  • Remove the pie from the refrigerator and pour the praline topping over the cooled pie, spreading evenly with a spatula or by gently rolling the pie around at an angle so it hits the edges. Cool until topping has hardened, about 20 minutes. Serve.

  • Sweet Pecan Pie Crust:

  • Combine the flour, ground pecans, sugar and salt in a large bowl. Add the butter and rub the butter pieces between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. Pour in the ice water and work it in until the dough holds together, being careful not to overmix. Squeeze a small amount together; if it is too crumbly, add some more ice water, a little at a time. Shape it into a smooth ball, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to 2 days.

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    This recipe is featured in:

    The Best Kwanzaa Recipes