Sweet Potato Praline Crunch Pie

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Recipe Courtesy of


Difficulty: Easy

Ingredients Add to grocery list

Pie
All-purpose flour, for dusting
One 9-inch unbaked prepared piecrust
1 ¾ cups mashed cooked sweet potato
1 cup packed light brown sugar
½ cup sour cream
4 tablespoons (1/2 stick) butter, melted
2 large eggs
2 tablespoons bourbon (optional)
1 ¾ teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt

Topping
1 cup pecan halves
2 tablespoons packed light brown sugar
¼ teaspoon ground cinnamon

Directions

Preheat oven to 375°F. Bake piecrust according to package directions, usually about 10 minutes.

While the piecrust is in the oven, whisk together the sweet potato, brown sugar, sour cream, melted butter, eggs, bourbon (if using), cinnamon, ginger, and salt. Pour the filling into the piecrust.

To make the topping: In a small bowl, stir together the pecans, brown sugar, and cinnamon. Sprinkle over the surface of the pie. Bake until the filling is set, 35 to 40 minutes. Let cool before slicing serving up.

Serve with fresh whipped cream.

Publication: From PAULA DEEN’S SOUTHERN COOKING BIBLE. Copyright © 2011 by Paula Deen. Published by Simon & Schuster, Inc. Reprinted by permission.

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Reader Comments:

54321

I would love to substitute Pumpkin for Thanksgiving. Do I use 1 3/4 cups of pumpkin? Please help!

By Caryn Turner on November 25, 2013

54321

I found this recipe in a copy of Woman's World about three years ago. It has been a family tradition ever since. My 6 year old daughter loves it so much, we don't wait for holidays, but enjoy this pie throughout the year. It's also excellent made with pumpkin or butternut.

By Shay Hudson on November 11, 2013

54321

The kids loved it! Requested for Thanksgiving. Easy to make, very tasty...and a good reason to buy some bourbon wink

By Doug Rosenkranz on November 18, 2012

54321

I'm looking for a recipe for a punch that has Cream of Coconut with pineapple and different flavors of Kool-Aid in it. It can or you don't have to put Alcohol in it. I have heard it called Dye-It-Punch. If you happen to know of the recipe for this could you e-mail it to me please. I fix punches at time for a youth group at church and I don't use Alcoholic Punches. If you know of anything like this and would let me know, I would appreciate it. Thank you, Georgia Gaylor

By Georgia Gaylor on January 28, 2012

54321

Do you have your "Pumpkin Praline Pie" in any of your cookbooks?

By Pam Corder on December 07, 2011

14321

I think there is a problem with this recipe. I don't think you should bake the pie crust ahead of time when you are going to be baking it with the filling for 30-40 minutes. Why not just bake the pie crust once????

By Pam on December 06, 2011

54321

Oh, when I saw you making this sweet potato praline crunch on Live with Kelly, I wanted to run out and get the ingreidents. I have a question. Want to make sure that the recipe is calling for fresh SWEET POTATOES and not fresh YAMS. I'm having company this weekend and want to make this recipe, so I just want to make sure i get correct ingredients. Thanks so much. LOVE YOUR RECIPES. Sandi

By /sandi Lockwood on December 06, 2011

54321

A great dessert for any occasion.

By Nancy on December 05, 2011

54321

This looks dee-lish, Miss Paula! My sister Amy and mom Francine think you are simply fab...Saw you on Live With Kelly this am, and you are a character!

By Elaine Bailey on December 05, 2011

54321

Paula my wife thinks you hung the moon.She is a hero @ family functions because she always cooks some of your dishes.She is very free to give you the credit.better than me.keep up the good work. sincerely Fred and Sandie Miracle

By Fred Miracle on December 05, 2011

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