Description
Ingredients:
– 2 cups mashed sweet potatoes (about 2 large sweet potatoes)
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1/2 cup evaporated milk
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 unbaked 9-inch pie crust
Pecan Praline Topping:
– 1 cup pecans, chopped
– 1/2 cup brown sugar, packed
– 1/4 cup unsalted butter
– 2 tablespoons heavy cream
– 1 teaspoon vanilla extract
– Pinch of salt
Directions:
1. Preheat oven to 350°F (175°C).
2. Pierce sweet potatoes with a fork and bake them whole for about 45-60 minutes until soft. Let cool, then peel and mash until smooth.
3. In a large bowl, combine mashed sweet potatoes, sugar, softened butter, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth and well blended.
4. Pour the filling into the unbaked pie crust and smooth the top.
5. Bake the pie for 50-60 minutes, or until the filling is set and a knife inserted near the center comes out clean. Remove from oven and let cool slightly.
6. While the pie is baking, prepare the pecan praline topping. In a saucepan over medium heat, melt butter and brown sugar together, stirring until smooth.
7. Add heavy cream, vanilla extract, and salt; cook for 2-3 minutes until the mixture thickens slightly.
8. Remove from heat and stir in chopped pecans.
9. Spread the pecan praline topping evenly over the baked sweet potato pie.
10. Return the pie to the oven for an additional 10 minutes to set the topping.
11. Let the pie cool completely before serving.
Prep Time: 20 minutes | Cooking Time: 1 hour 10 minutes | Total Time: 1 hour 30 minutes
Kcal: 380 kcal | Servings: 8 servings
Tips:
Use freshly baked sweet potatoes for the richest flavor and smoothest texture in the filling.
Toast pecans lightly before mixing into the praline topping to enhance their crunch and aroma.
Step-by-Step Guide
Begin by baking your sweet potatoes. This step is crucial for developing flavor. Once baked, cooled, and mashed, you’ll combine the filling ingredients in the order listed, ensuring each egg is fully incorporated before adding the next for a smooth consistency. Pour the filling into your crust and bake until set. The topping is a simple stovetop praline. Cook the butter and brown sugar just until melted and combined, then add the cream and flavorings. Stir in the pecans off the heat to prevent burning. Spreading the warm topping over the slightly cooled pie and returning it to the oven for a brief bake ensures it adheres perfectly and sets with a glossy finish.
Serving Suggestions
This rich pie is delightful on its own but can be elevated with simple accompaniments. A dollop of freshly whipped cream or a scoop of vanilla bean ice cream provides a lovely, cooling contrast. For a festive touch, drizzle with a little extra caramel sauce or sprinkle with flaky sea salt just before serving to balance the sweetness. Pair with a cup of strong coffee or spiced chai tea.
How-to Summary
Roast and mash sweet potatoes. Mix with sugar, butter, milk, eggs, and spices for the filling. Pour into an unbaked pie crust and bake until set. Separately, make a praline sauce by melting butter and brown sugar, adding cream and vanilla, then stirring in pecans. Spread the topping over the baked pie and return to the oven briefly to set. Cool completely before slicing.
Frequently Asked Questions
Can I use canned sweet potato puree? Yes, but the flavor and texture will be superior with freshly baked potatoes. If using canned, ensure it’s plain puree, not pie filling, and drain any excess liquid.
How do I prevent a soggy bottom crust? Using an unbaked crust is traditional, but for extra crispness, you can blind-bake (pre-bake) it for 10 minutes before adding the filling. Also, ensure your filling is at room temperature when you pour it in.
Can I make this pie ahead of time? Absolutely. Bake and cool the pie completely, then cover and refrigerate for up to 2 days. The flavors often improve. Let it come to room temperature before serving for the best texture.
Why did my filling crack? Cracking usually means overbaking. Ovens vary, so start checking at 45 minutes. The pie is done when the edges are set but the center still has a slight, gentle jiggle.
Can I freeze the pie? It’s best frozen after baking and cooling. Wrap tightly in plastic and foil. Thaw overnight in the refrigerator and bring to room temperature before serving.
Common Mistakes to Avoid
- Using under-mashed potatoes, which leads to a lumpy filling. Ensure they are completely smooth.
- Overmixing the filling after adding the eggs, which can incorporate too much air and cause puffing and cracking.
- Adding the pecan topping while the pie is piping hot, as it can sink. Let the pie cool for 15-20 minutes first.
- Overcooking the praline topping on the stove, which can cause it to become grainy or burn. Cook only until just thickened.
- Cutting the pie before it has cooled completely, resulting in a runny slice. Patience is key for clean cuts.
Conclusion
This Sweet Potato Pie with Pecan Praline Topping is a show-stopping dessert that masterfully combines classic comfort with elegant crunch. By following the detailed steps and heeding the tips to avoid common pitfalls, you’ll create a perfectly balanced pie that is sure to impress. The harmony of the spiced, velvety filling and the buttery, nutty topping makes it an unforgettable treat for any holiday table or special gathering. Enjoy the process and the delicious results!