Description
Sweet Potato Pie with Pecan Praline Crunch is a classic American dessert that combines the creamy sweetness of mashed sweet potatoes with a crunchy pecan praline topping, creating a dish that’s perfect for holiday feasts and family gatherings.
Ingredients
Sweet Potato Filling:
- 2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup evaporated milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 unbaked pie crust (store-bought or homemade)
Pecan Praline Crunch:
- 1 cup chopped pecans
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Boil or bake the sweet potatoes until tender, then peel and mash them until smooth.
- In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until well combined and smooth.
- Pour the sweet potato filling into the unbaked pie crust, spreading it evenly.
- In a separate bowl, prepare the pecan praline crunch by mixing together the chopped pecans, brown sugar, butter, flour, vanilla extract, and a pinch of salt until crumbly.
- Sprinkle the pecan mixture evenly over the sweet potato filling.
- Bake the pie in the preheated oven for 45-50 minutes, or until the filling is set and the topping is golden brown.
- Allow the pie to cool for at least 30 minutes before slicing. Serve warm or at room temperature, and enjoy the sweet, nostalgic flavors!
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 380
- Sugar: 34g
- Sodium: 200mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
