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Praline Sweet Potato Pie

Adding a pleasant crunch, praline crumbles contrast perfectly with the smooth sweet potato filling in this recipe. It’s a fun, festive update on a classic Southern dessert. —Carol Gillespie, Chambersburg, Pennsylvania
  • Total Time
    Prep: 30 min. Bake: 45 min.
  • Makes
    8 servings


  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 3/4 cup half-and-half cream
  • 3 tablespoons butter
  • 1-1/4 cups chopped pecans
  • 1/2 teaspoon vanilla extract
  • 1 sheet refrigerated pie pastry
  • 1-3/4 cups mashed sweet potatoes
  • 3 large egg yolks
  • 1 cup sugar
  • 1/2 cup whole milk
  • 1/2 cup half-and-half cream
  • 6 tablespoons butter, softened
  • 2 teaspoons lemon extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Whipped cream


  • Line a 15x10x1-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.
  • 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.
  • 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.
TO MAKE AHEAD: Praline crumbles can be made up to 2 weeks in advance. Store in an airtight container.

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