Eat Dessert First
Sweet Potato Pie with Praline Topping
One more swipe at a fall recipe. For all you people absolutely sick of pumpkin recipes – it’s not pumpkin. It’s sweet potato.
This pie made an appearance at our Thanksgiving table. Since I’ve had such success playing matchmaker with pies, I decided to try introducing Brown-Eyed Baker’s Sweet Potato Piewith Deep South Dish’s Praline Pumpkin Pie. Sweet potato filling is slightly more dense and a little sweeter that pumpkin. The praline topping adds sweetness and crunch. With a dollop of whipped cream, it’s downright sinful.
By the way, don’t forget today is the last day to enter to win a free subscription to Taste of Home Magazine!
| Sweet Potato Pie with Praline Topping |
Recipe type: Desserts
Author:
Prep time: 7 mins
Cook time: 45 mins
Total time: 52 mins
Serves: 6-8
Pie recipe adapted from Brown-Eyed Baker and Deep South Dish.
Ingredients
- Basic Pie Crust:
- 1 cup flour
- 1/2 teaspoon salt
- 1/3 cup plus 1 tablespoon unsalted butter or shortening, cut into cubes
- 2 to 2 1/2 tablespoons cold water
- Pie Filling:
- 2 pounds sweet potatoes
- 2 tablespoons unsalted butter, softened
- 3 eggs
- 2 egg yolks
- 1 cup granulated sugar
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons bourbon
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 2/3 cup whole milk
- 1/4 cup packed dark brown sugar
- Whipped cream, optional
- Praline topping:
- 1/4 cup of pure butter, softened at room temperature
- 1/2 cup packed light brown sugar
- 1/4 cup all-purpose flour
- 1/2 cup of chopped pecans
Directions
For the pie crust:
- Combine flour and salt. Cut shortening into flour using a food processor or pastry cutter until mixture forms coarse crumbs. Add water and mix just until dough comes together and forms a ball. Chill dough for approximately thirty minutes prior to rolling out.
- Roll dough out onto a floured surface until it reaches the desired width and thickness. Carefully drape dough over an ungreased pie plate. Gently press dough into the corners of the plate. Using a knife or kitchen shears, trim excess dough around the edges of the plate. If desired, crimp edges by using a fork or by making a thumbprint around the perimeter of the crust.
- Makes 1 pie crust.
For the filling:
- Preheat oven to 350 degrees.
- Cut several slits into the sweet potatoes. Place potatoes in a microwave-safe casserole dish. Cook on high for seven minutes. Turn potatoes and cook for an additional seven minutes or until potatoes are fork tender. Allow to cool until potatoes can be handled.
- In a small, separate bowl, mix together praline ingredients. Set aside.
- Cut each potato in half and scoop out the flesh. Discard the skins. Add butter to potatoes and mash using a fork. You will have some small lumps.
- In a separate bowl, whisk together eggs, yolks, sugar, nutmeg, and salt. Add bourbon, molasses, vanilla, milk and brown sugar. Gradually stir the egg mixture into sweet potatoes until combined.
- Pour sweet potato mixture into pie shell. Carefully sprinkle praline mixture over filling (it will float in on the top of the filling). Bake the pie for approximately 45 minutes or until center of pie is no longer wobbly. If the crust begins to brown too quickly, cover the crust with strips of aluminum foil.
- Remove from the oven and allow to cool to room temperature.
- Serve pie with whipped cream if desired.
- Refrigerate leftovers.
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omg – DELICIOUSNESS!
-grace
http://herumbrella.com
This looks delicious. I’ve never made a sweet potato pie before but I would love to try soon. The praline topping sounds amazing too.