Sweet Potato Praline Crunch Pie Recipe by Paula Deen

Level: Easy

Time: 55 MINUTES

1 ratings
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  • 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
  • fresh whipped cream, optional


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.

Sweet Potato Praline Crunch Pie


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1 Review

Pat 11/24/2014
I've made this r

I've made this recipe before and it is absolutely delicious.

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