Sweet Potato Pecan Pie Recipe
This pie recipe combines the flavors of sweet potato and pralines. Feel free to try any flavor praline, and be sure to top with whipped cream for an extra decadent holiday dessert.
- 1 pre-made Sweet Pie shell (9" to 12")
- 1 egg white, lightly beaten
- 1 1/2 pounds sweet potatoes
- 1 tbsp vegetable oil
- 4 pralines in your favorite flavor (Original Creole, Rum or Chocolate)
- 1/4 cup water
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp grated nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 cup heavy cream
- 4 large eggs
Preheat oven to 375 degrees F. Place the pie shell in the oven and bake until lightly browned, 12 to 15 minutes. Remove from the oven and brush the inside bottom with the egg white. Set aside until ready to fill.
Rub the outside of the sweet potatoes with the oil and roast on a foil-lined baking sheet in the oven. Bake until tender and starting to ooze sugary syrup, about 1 hour. Remove and set aside to cool. Cut a slit down each potato and scoop the soft flesh into a large bowl. Discard the skins and any stringy fibers. Mash the potatoes by hand or use an electric mixture until they are smooth and free of lumps.
In a saucepan over medium heat, add crumbled pralines and the water until the pralines are completely melted. Remove from heat. In a medium mixing bowl, add the sweet potatoes, praline mixture, ginger, cinnamon, nutmeg, cloves and salt. Whisk to combine. In a separate bowl, combine the heavy cream with the eggs and whisk to combine. Add the cream and egg mixture to the sweet potato mixture and stir to blend. Pour the mixture into the pie shell and place on a sheet pan. Bake until golden brown and the center is set, about 35 to 45 minutes. Remove the pie from the oven and to cool for at least 20 minutes before serving.