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Move over sweet potato casserole – let’s put this amazing holiday favorite where it belongs … on the dessert table!
Praline Sweet Potato Pie – oh my. This is a dreamy combination of crunchy pecans, brown sugar, buttery caramel and soft maple-infused mashed sweet potatoes. Even with the praline topping I still believe this pie is not as sweet as many sweet potato casseroles I’ve tried over the years. Does your family have the annual heated debate about what’s better on the sweet potato casserole; a pecan topping or toasted marshmallows? No worries. I’ve got you covered. To satisfy all your holiday food critics, note the optional marshmallow topping in the recipe instructions. I’ve made this pie many times, but most often without the marshmallows. It’s all good!
Why is it that Sweet Potato Pie is not as beloved as pumpkin pie? This pie is so much better!
Sweet potatoes are so good and make the perfect base for this creamy pie filling. Sweet potatoes are rich in complex carbohydrates, dietary fiber and beta-carotene. They’re easy to cook, inexpensive and filling. And they’re so delicious whipped into a smooth creamy concoction flavored with real maple syrup. Did I mention how perfect they are paired with pecans and caramel? Oh goodness, this is a moan-worthy treat for sure!
If you don’t want to make your own pastry, buy refrigerated pie dough or a frozen crust and you’re halfway there.
This Praline Sweet Potato Pie is easily made ahead and stored until needed.
It keeps well for several days but, of course, is at it’s best served within about 24 hours. The crust will get a little soft over time, but nothing drastic or off-putting. The pie holds together beautifully and travels well. If you’re looking for a new no-fail recipe to try this Thanksgiving, you can make this pie recipe with confidence. Even your pumpkin pie hating peeps will love this pie. It’s that good!
With or without marshmallows, this is one terrific Sweet Potato Pie!
If your loved ones dig the marshmallow topping on sweet potato casserole, perhaps you could add a few toasted marshmallows to your pie. The marshmallows are best added just before serving so they’ll be all toasty warm and melty. Just saying – we aim to please and want everybody to be happy for the holidays!
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Praline Sweet Potato Pie
For the pie filling:
- 1 pastry for a single crust pie (SEE NOTES)
- 2 pounds sweet potatoes, about 5 medium
- 2 tablespoons unsalted butter softened
- 2 egg yolks
- 1 whole egg
- 1/3 cup granulated sugar
- 1/4 cup maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon allspice
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- 1/2 cup buttermilk
For the praline topping:
- 3 tablespoons unsalted butter
- 3 tablespoons packed light brown sugar
- 3 tablespoons pure maple syrup
- 1 1/2 tablespoons milk
- 3/4 cup chopped pecans
- 1 cup mini-marshmallows (optional)
- Prepare the pastry and line a 9-inch pie pan. Trim the dough and crimp the edges as desired. Place the pie shell in the refrigerator for 60 minutes. This will help control shrinkage during the blind bake.
- Preheat oven to 425F. Line the chilled pastry with two sheets of heavy duty foil, then fill with 2 cups dried beans or pie weights. Bake for 20 minutes. Remove the foil, beans or weights and return the pastry to the oven. Bake until light golden brown, about 10 minutes longer. Remove from the oven and reduce the oven temperature to 350F.
To make the pie filling:
- Prick the sweet potatoes with a fork and place on a double layer of paper towels in the microwave. Cook at full power for 5 minutes then turn each potato over and cook another 5 minutes or until tender, but not mushy. Cool the potatoes for 10 minutes then cut each one in half crosswise. Scoop out the flesh with a spoon and transfer to a medium mixing bowl. Discard the skins. You should have 2 cups of flesh. Add 2 tablespoons butter and mash with a fork while the potatoes are still warm. A few small lumps of potato are fine.
- In a medium mixing bowl whisk together the egg yolks, egg, sugar, maple syrup, salt, allspice, nutmeg, cinnamon vanilla and buttermilk. Add the egg mixture to the sweet potatoes and fold together gently with a rubber spatula until combined.
- Place the pie crust on a foil lined baking sheet. Pour the sweet potato filling into the pie crust. Use little strips of foil to create a collar and shield the edges of the crust to prevent over-browning. Bake for 40 minutes.
- After the pie is in the oven for 30 minutes, make the praline topping. In a small saucepan melt the butter over medium heat. Stir in the brown sugar, maple syrup and milk. Cook, stirring constantly, until the mixture comes to a boil. With the pie still in the oven remove the foil from the around the edge of the crust. Sprinkle the pecans over the partially baked pie then carefully pour the hot brown sugar mixture over the pecans. Bake for another 15 to 20 minutes or until the center of the pie appears set when shaken.
- Cool on a wire rack for at least 1 hour. Cover and refrigerate until ready to serve. Pie keeps up to 4 days.
Here are a few more holiday pie recipes you might enjoy:
Our Classic Double Crust Apple Pie Recipe – made with tart, juicy apples piled high and wrapped in a buttery, flaky, double crust pastry. To me, nothing says ‘home’ like Apple Pie! Click HERE to get the recipe for Apple Pie.
Pumpkin Tart with Pecan Crumble ~ a surprisingly unique and delicious tart with a cream cheese pumpkin base and a sweet, crunchy crumble top loaded with toasted pecans. Click HERE to get the recipe for the Pumpkin Tart.
Thanks so much for stopping by! Tricia