Praline Sweet Potato Pie Recipes

Steps:

• Line a 9-in. pie plate with pastry. Trim pastry to 1/2 in. beyond edge of plate; flute edges., In a large bowl, combine the eggs, sweet potatoes, milk, sugar, cinnamon, vanilla, ginger, nutmeg and salt. Pour into pastry. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 25 minutes longer., Meanwhile, in a small saucepan, bring the brown sugar, corn syrup and butter to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Remove from the heat; stir in vanilla., Sprinkle nuts over pie; drizzle with caramel. Place a foil-lined baking sheet on a rack below the pie to catch any spills. Bake the pie 10-15 minutes longer or until caramel starts to bubble. Cover edges with foil to prevent overbrowning if necessary. Cool on a wire rack., Garnish pie with whipped cream. Refrigerate leftovers.

Steps:

• Preheat the oven to 350 degrees F.
• Mash sweet potatoes and combine with all of the other ingredients. Pour into pie shell and bake until firm, about 35 to 40 minutes.
• Meringue:
• Add the salt, vanilla and the lemon juice to egg whites. Beat until foamy. Add 6 tablespoons sugar, 1 at a time. Beat until sugar dissolves and mixture forms stiff peaks.
• Praline Topping:
• Combine the sugar, corn syrup, butter and vanilla in a medium saucepan. Cook and stir on medium heat until butter is melted and mixture is blended. Remove from heat.
• Spoon dollops of meringue in ring around outside edge of pie. Sprinkle pecans over the center of the pie. Drizzle all or part of the praline topping over the nuts, as desired. Bake for 15 minutes or until golden brown. Cool to room temperature before serving. Refrigerate leftover pie.

Steps:

• Preheat the oven to 375 degrees F.
• Roll out the dough into a circle, about 12 to 13 inches in diameter. Gently press it into a 9-inch pie pan and crimp edges with your forefinger and thumb. Prick the bottom of the pie crust all over with the tines of a fork to keep it from puffing up in the oven. Refrigerate until well chilled, about 45 minutes.
• Put the sweet potatoes on a baking sheet and bake in the oven until very tender, about 45 minutes. Turn the oven down to 350 degrees F and remove potatoes from oven; allow to cool slightly before scooping the flesh into a food processor. Puree until smooth, then add the eggs, cream, brown sugar, sugar syrup and vanilla extract. Pulse a couple of times to combine, then add the cinnamon, nutmeg, and salt.
• Put the pie pan on a rimmed baking sheet and pour in the filling. Bake until the center is set, about 40 minutes. Let cool completely, then transfer the pie to the refrigerator.
• To make the praline topping, melt the butter in a small saucepan over medium-low heat and add the sugar, syrup, pecans and salt. Cook until the sugar dissolves and the mixture is smooth, about 3 to 5 minutes. Remove from the stovetop and let cool for 5 minutes.
• Remove the pie from the refrigerator and pour the praline topping over the cooled pie, spreading evenly with a spatula or by gently rolling the pie around at an angle so it hits the edges. Cool until topping has hardened, about 20 minutes. Serve.
• Combine the flour, ground pecans, sugar and salt in a large bowl. Add the butter and rub the butter pieces between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. Pour in the ice water and work it in until the dough holds together, being careful not to overmix. Squeeze a small amount together; if it is too crumbly, add some more ice water, a little at a time. Shape it into a smooth ball, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to 2 days.

Steps:

• Line a 15x10x1-in. pan with waxed paper; set aside. For praline crumbles, in a large saucepan over medium heat, combine the sugar, brown sugar, cream and butter. Cook and stir until sugar is dissolved. Stir in pecans., Bring to a boil; cook and stir until a candy thermometer reads 238° (soft-ball stage), about 10 minutes. Remove from the heat. Add vanilla; stir for 2-3 minutes or until mixture thickens slightly and begins to lose its gloss. Quickly drop by heaping tablespoonfuls onto prepared pan. Let stand at room temperature until set. Coarsely chop., Unroll pastry into a 9-in. pie plate; flute edges. Sprinkle 1 cup praline crumbles into pastry. Place the sweet potatoes, egg yolks, sugar, milk, cream, butter, extract and spices in a food processor. Cover and process just until blended. Pour into crust., Bake at 450° for 15 minutes. Reduce heat to 350°. Bake 30-35 minutes longer or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary., Cool on a wire rack. Garnish with whipped cream and remaining praline crumbles.

Steps:

• Butter one 2 quart casserole dish. Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, combine the sweet potatoes, sugar, vanilla extract, eggs and cream. Blend well, and spread evenly in casserole dish.
• Prepare the topping by combining the butter, brown sugar, flour and pecans. Mix until crumbly, and sprinkle over sweet potato mixture.
• Bake for 30 minutes in the preheated oven.

Steps:

• In a medium bowl, combine the brown sugar, granulated sugar, flour, egg, and salt until well mixed. Stir in the melted butter and mix well. Stir in the pecans.

Steps:

• Preheat oven to 350 degrees F.
• Pierce potatoes several times with a fork or icepick and place on a baking pan; bake in preheated oven 1 1/4-1 1/2 hours or until potatoes are tender; set aside until cool.
• In a small pan, heat milk and butter until hot but not boiling; keep warm.
• Cut the potatoes in half and scoop out the insides into a mixing bowl and discard the skins.
• Mash the potatoes with whatever method you prefer (masher, ricer, food mill, etc).
• Stir milk into potatoes; add eggs and continue to blend until well combined; stir in brown sugar.
• Butter a 9 X 13 inch casserole or baking dish and spread mixture into pan; set aside while making topping.
• Melt the butter in a large saucepan over low heat; stir in the brown sugar, salt, cinnamon, nutmeg, cream.
• and pecans.
• Heat to a simmer and cook, stirring constantly, until mixture is thick, 5-7 minutes (if mixture starts to boil, reduce heat slightly to maintain a simmer).
• Remove from heat and stir in vanilla.
• Pour topping over potatoes in dish, spreading with spatula.
• Bake in preheated oven for 30 minutes, or until slightly crusty and set.
• Serve immediately.

Steps:

• Preheat the oven to 350°F.
• Roll the dough to fit a 9-inch pie plate and tuck it into the plate as the crust recipe directs. Refrigerate until ready to use.
• Place the sweet potatoes on a baking sheet and bake until fork-tender, about 1½ hours.
• When the sweet potatoes are cool enough to handle, peel them and discard the skins. In a stand mixer fitted with the paddle attachment, beat together the warm sweet potatoes, brown sugar, granulated sugar, and melted butter on medium speed until smooth. With a wooden spoon, stir in the eggs, evaporated milk, vanilla, orange zest, cinnamon, nutmeg, and salt until mixed.
• Pour the filling into the pie shell. Bake for 30 minutes. Remove the pie from the oven and carefully spoon the praline topping over the top, if desired. Bake until the topping is golden and the filling barely jiggles, 20 to 30 minutes more. Cool on a wire rack. Serve warm or chilled.

Steps:

• Preheat oven to 375 degrees F. For filling, in a large bowl stir together sweet potatoes, granulated sugar, the 1/4 cup maple syrup, the ginger, cinnamon, nutmeg, allspice, and salt. Add eggs; beat lightly with a fork just until combined. Gradually stir in buttermilk until thoroughly combined.
• Place the Baked Pastry Shell on a foil-lined baking sheet on the oven rack. Carefully pour filling into pastry shell. Bake for 30 minutes.
• Meanwhile, in a small saucepan melt the butter over medium heat. Gradually stir in brown sugar, the 2 tablespoons maple syrup, and the milk. Cook and stir until mixture comes to boiling. With pie on the oven rack, sprinkle partially baked pie with pecans and marshmallows. Carefully pour hot brown sugar mixture over the top. Bake for 15 to 20 minutes more or until center appears set when shaken. Cool on a wire rack for at least 1 hour. Cover and chill within 2 hours.
• *TIPS:.
• Tip *To prepare mashed sweet potatoes, in a covered medium saucepan cook about 18 ounces peeled, cubed sweet potatoes in enough boiling salted water to cover for 25 to 30 minutes or until tender. Drain potatoes. Mash potatoes with a potato masher or beat with an electric mixer on low speed until mashed.
• Tip **To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let stand for 5 minutes before using.
• Make Ahead Tip:.
• Prepare as directed. Cover and chill for up to 48 hours.