Sweet Potato Pie with Pecan Praline Crunch
A warm and comforting sweet potato pie topped with a crunchy pecan praline crunch, perfect for holidays and family gatherings.
Ingredients
For the sweet potato filling
- 2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
- 1 cup sugar
- 1/2 cup milk
- 1/4 cup butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 pre-made pie crust pie crust
For the pecan praline topping
- 1 cup pecans, chopped
- 1/2 cup brown sugar
- 1/4 cup butter, softened
- 1/4 cup corn syrup
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine your mashed sweet potatoes, sugar, milk, melted butter, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix well until everything is smooth and creamy.
- Pour the sweet potato filling into the pre-made pie crust.
- In another bowl, mix the chopped pecans, brown sugar, softened butter, corn syrup, and vanilla extract to create the pecan praline topping.
- Spoon the crunchy pecan mixture over the sweet potato filling.
Baking
- Bake the pie in your preheated oven for about 45-50 minutes until set and the top is golden brown.
- Allow the pie to cool before serving.
Notes
Serve warm, with optional whipped cream or vanilla ice cream. Store leftovers in the fridge covered with plastic wrap for up to four days.