What’s up next? More sweet potato recipes.

This recipe takes two cups of mashed sweet potatoes, so I used one of our “medium” sized ones.

As soon as we saw our harvest last month and when I started Sweet Potato-Palooza, I knew that a sweet ‘tater pie was in our future.

I adapted this recipe from “Sweet Potato Praline Pie” from Taste of Home. 

Pecan Praline Sweet Potato Pie

Pastry for a single-crust 9″ pie
2 c. mashed sweet potatoes
1 can (12 oz.) evaporated milk
2 eggs
3/4 c. sugar
1 t. cinnamon
1/4 t. fresh ground nutmeg
1 sliver fresh ginger, chopped
1/4 t. fine sea salt

For caramel:
3 T. brown sugar
3 T. honey
2 T. butter
1/2 t. vanilla
1/2 c. whole pecan halves

Preheat oven to 425 degrees.

Place pastry in pie pan and flute edges.

Place mashed sweet potatoes and milk in a blender and blend until smooth.  Add  eggs, sugar, cinnamon, nutmeg, ginger and salt.

Pour into pie pan.

Place in oven and bake for 15 minutes at 425 degrees.   Reduce heat to 350 degrees and bake 25 minutes longer.

While pie is baking, place brown sugar, honey and butter in a small but heavy sauce pan.  Bring to a boil while whisking.   When mixture boils, reduce heat and let simmer for two minutes.   Remove from heat and stir in vanilla.

After pie is baked, remove from oven.

Arrange nuts on top of pie in a decorative fashion.  Drizzle with caramel.  (You may want to reheat caramel just a bit to make it drizzle easier.)

Place pie on a foil lined baking sheet (to catch any “boil overs”) and return to oven.  Bake for 10-15 mores or until caramel topping starts to bubble.  (You may also want to cover edges of pie crust with foil or with a crust shield so it doesn’t over-brown.)  Cool on wire rack.   Refrigerate leftovers—if there are any.

 

Hubby has been on a trip out of state, so I made this pie to welcome him home.

There’s a regional fast food restaurant in our area that advertises fried pies.  Their catch phrase, drawled out in a Southern accent,  is “That’s a mighty fine pie.”   I think that is a good description of this soon-to-be holiday favorite.  I think this “fine pie” will make another appearance at Thanksgiving.

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NOTE:   Make sure you put this pie on a baking sheet when you return it to the oven for the second time.  And, be sure to set a timer.   I thought I had set mine, but  I think I left the pie in a bit long because a lot of my caramel sauce bubbled out and over the pie.