Sweet Potato Pecan Praline Crunch (Print-Friendly Version)

Spiced sweet potato blend baked with a buttery crust, topped by crunchy pecan praline for cozy southern flavor.

# Ingredients You’ll Need:

→ For the Sweet Potato Filling

01 - 2 medium sweet potatoes (approximately 2 cups mashed)
02 - 1/2 cup unsalted butter, melted
03 - 2 large eggs
04 - 1/2 cup packed brown sugar
05 - 1/4 cup granulated sugar
06 - 1 teaspoon vanilla extract
07 - 1 teaspoon ground cinnamon
08 - 1/2 teaspoon ground nutmeg
09 - 1/4 teaspoon salt
10 - 1/3 cup heavy cream or whole milk

→ For the Crust

11 - 1 unbaked 9-inch pie crust

→ For the Pecan Praline Topping

12 - 1/3 cup unsalted butter
13 - 1/3 cup packed brown sugar
14 - 1 teaspoon vanilla extract
15 - 3 tablespoons heavy cream
16 - 1 to 1 1/4 cups pecans, coarsely chopped or halved and lightly toasted
17 - Pinch of salt

# How to Make It:

01 - Preheat the oven to 350°F (175°C). Pierce sweet potatoes with a fork and place on a foil-lined baking sheet. Bake for 45 to 60 minutes until tender, or boil in water until completely soft. Once cool enough to handle, remove skins and mash thoroughly until smooth.
02 - In a large mixing bowl, combine mashed sweet potatoes, melted butter, brown sugar, granulated sugar, eggs (lightly beaten), vanilla extract, cinnamon, nutmeg, salt, and heavy cream. Whisk until the mixture is smooth and fully integrated.
03 - Fit the unbaked 9-inch pie crust into a pie dish. If your crust requires blind-baking, bake for 8 to 10 minutes at 350°F, then allow to cool slightly. If not, proceed to fill directly.
04 - Pour the sweet potato filling evenly into the prepared pie crust. Bake at 350°F for 35 to 45 minutes until the filling is mostly set — a knife inserted near the center should come out mostly clean with just a little moisture. Allow to cool.
05 - While the pie cools, melt unsalted butter in a small saucepan over medium-low heat. Stir in brown sugar and cook until bubbly and dissolved. Add vanilla extract, heavy cream, chopped pecans, and a pinch of salt. Stir until well combined and the mixture thickens slightly. Remove from heat.
06 - Spoon the praline pecan mixture uniformly over the still-warm pie. Transfer to the refrigerator and chill for a minimum of 2 hours to set. Bring to room temperature before slicing if desired.
07 - Garnish slices with whipped cream or vanilla ice cream before serving if desired.

# Extra Suggestions:

01 - Store-bought pie crust is suitable for convenience without compromising texture.
02 - Try maple syrup in place of brown sugar for a richer praline flavor.
03 - Nutritional data reflects approximate values per slice; actual values may differ based on ingredient brands and preparation.

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