When the leaves start to turn and the air gets brisk, there’s nothing quite like a slice of homemade sweet potato pie with pecan praline crunch to warm your heart and soul. This delightful treat is a twist on the classic Southern dessert, bringing a crispy praline topping that contrasts beautifully with the creamy sweet potato filling. Did you know that sweet potatoes are super versatile? They can be baked, mashed, or turned into this incredible pie that’s sure to be the star of any family gathering. Whether you’re cozying up on a winter evening or sharing it with loved ones, this pie is not just a dessert but a memory-maker. If you’ve loved my classic pumpkin pie recipe, you’ll adore this equally festive and flavorful sweet potato dish.
What is Sweet Potato Pie with Pecan Praline Crunch?
So, what exactly is this sweet potato pie with pecan praline crunch? Picture this: A buttery crust cradling a smooth and sweet filling made from whipped sweet potatoes, topped with a crunch that’s nothing short of magic—pecans, brown sugar, and just the right hint of spice. But wait, why “praline”? Is it because it sprinkles sweet happiness? The way to a man’s heart might be through his stomach, but this pie captures the heart of everyone around the table, regardless of gender! Ready to dive into some deliciousness? Let’s get cooking!
Why You’ll Love This Sweet Potato Pie with Pecan Praline Crunch
When you whip up a batch of sweet potato pie with pecan praline crunch, you’re not just creating a dessert; you’re crafting an experience. The creamy texture of the sweet potato filling meets the crunchy, caramelized topping, creating a perfect harmony that dances on your taste buds. Plus, cooking at home means you can save on costs, all while impressing family and friends with your culinary skills. If you enjoy desserts like lemon bars or cheesecake that burst with flavor, this pie will undoubtedly win your heart—and it’s just as easy to make, if not even more so! So, why not treat yourself to this delightful creation?
How to Make Sweet Potato Pie with Pecan Praline Crunch
Quick Overview
Making sweet potato pie with pecan praline crunch is as satisfying as enjoying its wonderful flavor! The balanced combination of creamy filling and crunchy toppings makes it a superstar at any table. Plus, you can easily prepare this delicious treat in under an hour, with minimal effort needed. Just think about the delightful aroma that will fill your kitchen!
Key Ingredients for Sweet Potato Pie with Pecan Praline Crunch
Here’s what you’ll need to create this delightful pie:
- For the Filling:
- 2 cups mashed sweet potatoes (about 2 medium sweet potatoes, cooked and peeled)
- 3/4 cup sugar
- 1/2 cup evaporated milk (can substitute with coconut milk for a dairy-free option)
- 1/4 cup unsalted butter, melted (or coconut oil for a dairy-free version)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- For the Pecan Praline Crunch:
- 1 cup chopped pecans
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon ground cinnamon
Step-by-Step Instructions
- Prepare the Sweet Potatoes: Start by pre-heating your oven to 350°F (175°C). If you haven’t done so already, cook your sweet potatoes until tender, about 20-30 minutes. Peel and mash them until smooth.
- Mix the Filling: In a mixing bowl, combine the mashed sweet potatoes, sugar, evaporated milk, melted butter, eggs, vanilla extract, ground cinnamon, nutmeg, and salt. Mix until well combined and smooth.
- Prepare the Pie Crust: If you’re using a store-bought pie crust, fit it into a 9-inch pie plate. If you prefer homemade, roll out your dough and place it in the pie plate. Trim any excess edges.
- Fill the Crust: Pour the sweet potato mixture into the pie crust, smoothing the top with a spatula.
- Make the Pecan Praline Topping: In a separate bowl, combine the chopped pecans, brown sugar, flour, melted butter, and ground cinnamon. Mix until the pecans are coated.
- Top the Pie: Evenly sprinkle the pecan topping over the sweet potato filling.
- Bake the Pie: Bake in the preheated oven for 45-50 minutes, or until the filling is set and the topping is golden brown.
- Cool and Serve: Allow the pie to cool for at least 10 minutes before slicing. Serve warm or at room temperature. Enjoy!
Top Tips for Perfecting Sweet Potato Pie with Pecan Praline Crunch
- Sweet Potato Alternatives: You can substitute the mashed sweet potatoes with canned sweet potato puree if you’re short on time, but fresh always tastes better.
- Timing: Allow your pie to cool before cutting; this helps it set and makes for cleaner slices.
- Avoid Over-baking: Keep an eye on your pie towards the end of the baking time to prevent burning the topping.
Storing and Reheating Tips
To store your sweet potato pie with pecan praline crunch, cover it with plastic wrap or aluminum foil, and place it in the refrigerator. It will stay fresh for up to 3 days. For longer storage, you can freeze it. Simply wrap it tightly in plastic wrap, then in foil, and freeze for up to 2 months. When you’re ready to enjoy it again, thaw it in the refrigerator overnight and reheat it in the oven at 350°F (175°C) for about 15-20 minutes, allowing that delicious original flavor and texture to shine once more.
Now that you’re armed with all of the knowledge needed to make this amazing sweet potato pie with pecan praline crunch, it’s time to gather your ingredients and get baking. You’re sure to create a dish that will have everyone raving. Happy baking!
Sweet Potato Pie with Pecan Praline Crunch
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- Cook your sweet potatoes until tender, about 20-30 minutes. Peel and mash them until smooth.
- In a mixing bowl, combine the mashed sweet potatoes, sugar, evaporated milk, melted butter, eggs, vanilla extract, ground cinnamon, nutmeg, and salt. Mix until well combined and smooth.
- Fit a store-bought pie crust into a 9-inch pie plate, or roll out your homemade dough and place it in the pie plate. Trim any excess edges.
- Pour the sweet potato mixture into the pie crust, smoothing the top with a spatula.
- In a separate bowl, combine the chopped pecans, brown sugar, flour, melted butter, and ground cinnamon. Mix until the pecans are coated.
- Evenly sprinkle the pecan topping over the sweet potato filling.
- Bake 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 10 minutes before slicing.
- Serve warm or at room temperature.
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