Sweet Potato Pie with a Pecan Praline Topping (Print-Friendly Version)

Smooth sweet potato custard bakes in a nine-inch crust before receiving a buttery pecan topping. Measure the cooked mash rather than relying on the size of two potatoes. Keep the filling and praline butter, sugar and cream portions separate while preparing.

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# Ingredients You’ll Need:

→ For the Sweet Potato Filling

01 - 2 cups cooked mashed sweet potato, measured; cook enough whole sweet potatoes to yield this amount
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 - Cook sweet potatoes until fully tender, peel and mash smoothly, then measure two cups.
02 - Heat the oven to 350°F.
03 - Prepare the nine-inch crust according to its instructions for a custard filling. Mix the measured mash with filling butter, brown and white sugars, beaten eggs, vanilla, cinnamon, nutmeg, salt and cream or milk.
04 - Pour into the crust with room below the rim.
05 - Bake about thirty-five to forty-five minutes as a first estimate, continuing until the center is set and reaches 160°F. For the topping, melt the separate butter with its brown sugar over moderate-low heat until bubbling.
06 - Carefully stir in topping cream, vanilla, pecans and salt and cook briefly until combined.
07 - Spoon over the baked pie. Cool briefly, refrigerate within two hours and chill at least two hours before cutting.

# Extra Suggestions:

01 - Use two measured cups of smooth cooked mash.
02 - The half cup of melted butter, half cup brown sugar and quarter cup white sugar go into the custard.
03 - Use your crust recipe or package guidance for a custard pie rather than assuming an eight-minute bake suits every dough.

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