praline sweet potato pie

Name: Praline Sweet Potato Pie
Prep time: 30 min
Cook time: 45 min
Yield: 8
Cuisine: American
Ingredients: 3/4 cup(s) sugar; 3/4 cup(s) packed brown sugar; 3/4 cup(s) half-and-half cream; 3 tablespoon(s) butter; 1 1/4 cup(s) chopped pecans; 1/2 teaspoon(s) vanilla extract; 1 sheet(s) refrigerated pie pastry; FOR THE FILLING; 1 3/4 cup(s) mashed sweet potatoes; 3 - egg yolks; 1 cup(s) sugar; 1/2 cup(s) whole milk; 1/2 cup(s) half-and-half cream; 6 tablespoon(s) butter, softened; 2 teaspoon(s) lemon extract; 1/2 teaspoon(s) ground cinnamon; 1/2 teaspoon(s) ground nutmeg; - whipped cream, unsweetened

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 8 serving(s)

prep time 30 Min

cook time 45 Min

method Bake

Ingredients For praline sweet potato pie

3/4 c

sugar
3/4 c

packed brown sugar
3/4 c

half-and-half cream
3 Tbsp

butter
1 1/4 c

chopped pecans
1/2 tsp

vanilla extract
1 sheet

refrigerated pie pastry
FOR THE FILLING
1 3/4 c

mashed sweet potatoes
3

egg yolks
1 c

sugar
1/2 c

whole milk
1/2 c

half-and-half cream
6 Tbsp

butter, softened
2 tsp

lemon extract
1/2 tsp

ground cinnamon
1/2 tsp

ground nutmeg
whipped cream, unsweetened

How To Make praline sweet potato pie

1
Line a 15-in. x 10-in. x 1-in. pan with waxed paper; set aside. For praline crumbles, in a large saucepan over medium heat, combine the sugar, brown sugar, cream and butter. Cook and stir until sugar is dissolved. Stir in pecans.

2
Bring to a boil; cook and stir until a candy thermometer reads 238° (soft-ball stage), about 10 minutes. Remove from the heat. Add vanilla; stir for 2-3 minutes or until mixture thickens slightly and begins to lose its gloss. Quickly drop by heaping tablespoonfuls onto prepared pan. Let stand at room temperature until set. Coarsely chop. Unroll pastry into a 9-in. pie plate; flute edges. Sprinkle 1 cup praline crumbles into pastry. Place the sweet potatoes, egg yolks, sugar, milk, cream, butter, extract and spices in a food processor. Cover and process just until blended. Pour into crust.
3
Bake at 450° for 15 minutes. Reduce heat to 350°. Bake 30-35 minutes longer or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Garnish with whipped cream and remaining praline crumbles.
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