Sweet Potato Praline Pie

If you have approximately 1 hour and 20 minutes to spend in the kitchen, Sweet Potato Praline Pie might be a spectacular lacto ovo vegetarian recipe to try. This recipe serves 8. For $1.1 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains about 7g of protein, 20g of fat, and a total of 414 calories. A couple people really liked this side dish. 88 people have tried and liked this recipe. A mixture of macadamia nuts, salt, heavy whipping cream, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Taste of Home. Overall, this recipe earns a good spoonacular score of 46%. Users who liked this recipe also liked Praline Sweet Potato Pie, Sweet Potato Pie & Maple Praline Sauce, and Sweet Potato Praline Swirl.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 50 minutes

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Ingredients:

3 tablespoons brown sugar

1 tablespoon butter

3 tablespoons light corn syrup

2 eggs

1 can (12 ounces) evaporated milk

Pastry for single-crust pie (9 inches)

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 cup heavy whipping cream, whipped

1 jar (3 ounces) macadamia nuts, coarsely chopped

1/4 teaspoon salt

3/4 cup sugar

2 cups mashed sweet potatoes

1/2 teaspoon vanilla extract

Equipment:

bowl

sauce pan

baking sheet

aluminum foil

wire rack

Cooking instruction summary:

Directions 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. Yield: 8 servings. Originally published as Sweet Potato Praline Pie in Taste of HomeDecember/January 2011, p99 Nutritional Facts 1 piece with 1 tablespoon whipped cream equals 512 calories, 26 g fat (11 g saturated fat), 96 mg cholesterol, 305 mg sodium, 64 g carbohydrate, 3 g fiber, 8 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. Line a 9-in. pie plate with pastry. Trim pastry to 1/2 in. beyond edge of plate; flute edges.

2. In a large bowl, combine the eggs, sweet potatoes, milk, sugar, cinnamon, vanilla, ginger, nutmeg and salt.

3. Pour into pastry.

4. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 25 minutes longer.

5. Meanwhile, in a small saucepan, bring the brown sugar, corn syrup and butter to a boil. Reduce heat; simmer, uncovered, for 2 minutes.

6. Remove from the heat; stir in vanilla.

7. Sprinkle nuts over pie; drizzle with caramel.

8. Place a foil-lined baking sheet on a rack below the pie to catch any spills.

9. 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.

10. Garnish pie with whipped cream. Refrigerate leftovers.


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