Introduction:
Sweet potato pie is a classic Southern dessert that’s rich, creamy, and warmly spiced. This version elevates the traditional pie by adding a pecan praline crunch topping, giving every bite a delightful contrast between smooth filling and crunchy nuts. It’s a guaranteed crowd-pleaser, perfect for family gatherings or holiday dinners!
Ingredients:
For the Pie Crust:
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into small cubes
- 3-4 tablespoons ice-cold water
For the Sweet Potato Filling:
- 2 cups cooked, mashed sweet potatoes (about 2 medium sweet potatoes)
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup whole milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
For the Pecan Praline Crunch Topping:
- ½ cup chopped pecans
- ¼ cup unsalted butter
- ⅓ cup packed brown sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions & Method:
Step 1: Prepare the Pie Crust
- In a large bowl, whisk together flour and salt.
- Using a pastry cutter or your fingers, cut the cold butter into the flour until the mixture resembles coarse crumbs.
- Add ice-cold water one tablespoon at a time, mixing gently until the dough just comes together. Avoid overworking.
- Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out the chilled dough on a floured surface into a 12-inch circle and transfer it to a 9-inch pie dish. Trim and crimp the edges. Chill while you prepare the filling.
Step 2: Make the Sweet Potato Filling
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine mashed sweet potatoes, granulated sugar, brown sugar, milk, eggs, vanilla, cinnamon, nutmeg, ginger, and salt. Mix well until smooth and creamy.
- Pour the filling into the prepared pie crust, smoothing the top.
Step 3: Bake the Pie
- Bake the pie for 45-50 minutes, or until the filling is mostly set but still slightly jiggly in the center.
Step 4: Prepare the Pecan Praline Crunch Topping
- While the pie is baking, melt butter in a small saucepan over medium heat.
- Stir in brown sugar, heavy cream, and vanilla extract, cooking until the sugar dissolves and the mixture is smooth (about 2-3 minutes).
- Remove from heat and stir in chopped pecans.
Step 5: Add the Topping and Finish Baking
- After the initial 45-50 minutes of baking, remove the pie from the oven.
- Spoon the pecan praline mixture evenly over the top of the pie.
- Return the pie to the oven and bake for an additional 10-15 minutes, or until the topping is bubbly and golden.
Step 6: Cool and Serve
- Allow the pie to cool completely on a wire rack (at least 2 hours) so the filling sets fully.
- Serve at room temperature or chilled, optionally with whipped cream or vanilla ice cream.