Description
Creamy spiced sweet potato filling topped with a crunchy pecan praline. Perfect for holidays or cozy dessert moments.
Ingredients
- 2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 9-inch pie crust, pre-baked
- 1/2 cup chopped pecans
- 1/4 cup unsalted butter (for topping)
- 1/2 cup brown sugar (for topping)
- 2 tbsp heavy cream (for topping)
Instructions
- Preheat the oven to 400°F (200°C). Roast sweet potatoes until tender, then peel and mash until smooth.
- Reduce the oven to 350°F (175°C). Fit pie crust into a 9-inch pan, trim edges, and blind-bake for 12–15 minutes.
- In a bowl, mix mashed sweet potatoes, granulated sugar, brown sugar, melted butter, eggs, heavy cream, vanilla, cinnamon, and nutmeg until smooth.
- Pour filling into the pre-baked crust and smooth the top evenly.
- Bake pie at 350°F (175°C) for 45–50 minutes, until set but slightly wobbly in the center.
- For topping, melt butter in a saucepan, add brown sugar and cream, then stir in chopped pecans until coated.
- Let topping cool slightly, then spread evenly over baked pie. Chill at least 2 hours before serving.
Notes
Roast sweet potatoes with skins on for extra flavor. Pie can be stored in the fridge up to 4 days or frozen without topping for 2 months. Serve with whipped cream or ice cream for best results.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American