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Sweet Potato Praline Crunch Pie

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


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


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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