Southern sweet potato pie recipe is made with fresh roasted sweet potatoes, bourbon and molasses. It’s topped with a sugary, crunchy praline pecan topping.
Oh, the sweet potato pie. When compared to its more popular counterpart– pumpkin pie — it’s like the red headed stepchild of Thanksgiving dessert. But why?
If you’ve never lived in the South, you’ve likely never heard of sweet potato pie. Well, that is until a couple year’s ago when Patti LaBelle started selling Patti Pies from a certain big box discount store. What’s the hype?
While pumpkin pie might be the respectable head of the family, sweet potato pie is the soulful little Southern sister. The consistency is lighter and more velvety. A little sweeter. Because it’s made from fresh sweet potatoes rather than canned pumpkin, the spices seem to shine a little brighter.
And then there is the praline pecan topping. Chopped pecans tossed with sugar and butter. It adds a crunchy taste of New Orleans in every bite. Add a little whipped cream on top and a homemade pie crust, you’ve got yourself a little slice of heaven.
Praline Pecan Southern Sweet Potato Pie
- 2 pounds sweet potatoes
- 2 tablespoons unsalted butter softened
- 3 large 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
- 1 pie crust*
- 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
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.
Recipe for homemade pie crust can be found at https://cookingbride.com/desserts/pie-crust/.