Recipe courtesy of Beth Campbell
Sweet Potato Praline Cloud Pie - 2003 1st Place Sweet Potato
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 476
- Total Fat
- 21
- Saturated Fat
- 9
- Carbohydrates
- 67
- Dietary Fiber
- 2
- Sugar
- 46
- Protein
- 6
- Cholesterol
- 68
- Sodium
- 356
- Total: 1 hr 20 min
- Prep: 20 min
- Cook: 1 hr
Ingredients
Filling:
2 sweet potatoes, baked or boiled
1/4 cup butter, softened
1 cup sugar
2 eggs
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1 cup evaporated milk
1 unbaked pie shell
Meringue:
1/4 teaspoon salt
1/4 teaspoon vanilla
1 teaspoon lemon juice
3 egg whites
6 tablespoons sugar
Praline Topping:
2 tablespoons firmly packed dark brown sugar
2 tablespoons dark corn syrup
1 tablespoon butter
1/4 teaspoon vanilla extract
1/3 cup chopped pecans
Directions
- Preheat the oven to 350 degrees F.
- Mash sweet potatoes and combine with all of the other ingredients. Pour into pie shell and bake until firm, about 35 to 40 minutes.
- Meringue:
- Add the salt, vanilla and the lemon juice to egg whites. Beat until foamy. Add 6 tablespoons sugar, 1 at a time. Beat until sugar dissolves and mixture forms stiff peaks.
- Praline Topping:
- Combine the sugar, corn syrup, butter and vanilla in a medium saucepan. Cook and stir on medium heat until butter is melted and mixture is blended. Remove from heat.
- Spoon dollops of meringue in ring around outside edge of pie. Sprinkle pecans over the center of the pie. Drizzle all or part of the praline topping over the nuts, as desired. Bake for 15 minutes or until golden brown. Cool to room temperature before serving. Refrigerate leftover pie.