Sweet Potato Pie Topped with Maple and Pralines

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of a dish.

Recipe intro

This recipe is a delightful twist on the classic sweet potato pie, featuring a luscious maple and praline topping that adds an irresistible crunch and sweetness. The rich and creamy filling made with sweet potatoes is perfectly spiced with cinnamon, nutmeg, and brown sugar. Baked to perfection, this pie is a true indulgence that will please any dessert lover. Serve it warm with a dollop of whipped cream for a truly decadent treat.

Keywords: sweet potato pie, maple, pralines, dessert, indulgence.

sweet potato pie topped with maple and pralines recipe details

Sweet potato pie topped with maple and pralines recipe, recipe Rating: 4.8
Number of votes:128

You’re a champion cook. Just making delicious sweet potato pie isn’t enough for you. No, you’ve got to up the ante with a sweet, sticky topping.
Ready in: 2 hours 20 mins

Ingredients

Serves: 6

• Pastry for 1 single crust pie (9 in.)
• 1 1/4 cups sugar, divided
• 1 cup chopped pecans
• 1 teaspoon ground cinnamon
• 4 eggs, beaten
• 1 cup mashed sweet potatoes
• 3/4 cup buttermilk
• 1/4 cup butter, melted
• 1/4 cup maple syrup
• 1 teaspoon maple flavoring
• 1/4 teaspoon ground cloves
SAUCE:
• 1/2 cup butter, cubed
• 1/2 cup chopped pecans
• 1/2 cup sugar
• 1/2 cup maple syrup
• 1 teaspoon maple flavoring
• 1/4 cup sour cream

Preparation method

Prep: 20 mins | Cook: 1 hour | Extra time: 1 hour, cooling

1. Preheat oven to 350 degrees F.
2. Arrange pastry in a 9-inch pie pan and trim. Sprinkle with 1/4 cup sugar, pecans, and cinnamon.
3. In a mixing bowl, whisk together the eggs, sweet potatoes, buttermilk, butter, maple syrup, maple flavoring, cloves, and the rest of the sugar. Pour over the walnuts in the pie crust.
4. Bake for 60 to 70 minutes, then cool to room temperature.
5. While pie is cooling, make the sauce. Melt butter in a skillet, then cook the pecans in the hot butter for about 4 minutes, stirring constantly. Stir in remaining sauce ingredients except for sour cream and cook for about 3 minutes to dissolve the sugar. Whisk in sour cream and serve drizzled over the pie.