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Sweet Potato Praline Crunch Pie Recipe by Paula Deen

Easy Level
55 MIN 10 Prep + 45 Cook
Servings
$ /Serving
Print
Easy Level
55 MIN 10 Prep + 45 Cook
Servings
$ /Serving

Sweet Potato Praline Crunch Pie Recipe by Paula Deen

Easy Level
55 MIN 10 Prep + 45 Cook
Servings
$ /Serving

Ingredients

  • 1 (9 inch) pie crust, unbaked
  • 1 3/4 cups mashed cooked sweet potato
  • 1 cup packed light brown sugar, plus 2 tablespoons
  • 1/2 cup sour cream
  • 4 tablespoons butter, melted
  • 2 large eggs
  • 2 tablespoons bourbon, optional
  • 1 3/4 teaspoons ground cinnamon, plus 1/4 teaspoon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup pecan halves

Preparation

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, 1 cup brown sugar, sour cream, melted butter, eggs, bourbon (if using), 1 3/4 teaspoon cinnamon, ginger and salt. Pour the filling into the piecrust.

 

To make the topping: In a small bowl, stir together the pecans, 2 tablespoons brown sugar, and 1/4 teaspoon 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.

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