I hope you all had a wonderful Thanksgiving. I am so grateful that I didn’t have to travel this year. I had a perfect day of cooking, eating, watching football, and reading Mindy Kaling’s new book, “Is Everyone Hanging Out Without Me? (And Other Concerns).” It was awesome.
Now, I usually make homemade cranberry sauce and sweet potato soufflé for our Thanksgiving feast, but since I am in the midst of a pie project I decided to make a Cranberry and Pear Pie and a Sweet Tater Praline Pie instead. Both were huge hits, but the Sweet Tater pie was ranked as one of my top pies by my official taste tester. It was really, really good.
My pie was inspired by Martha Stewart’s Sweet Potato Pie with Pecan Topping. Here is my adapted recipe.
Sweet Tater Praline Pie
2 large sweet potatoes, peeled and cut into chunks
1/3 cup plus 1/2 cup packed light brown sugar
3 tbs pure maple syrup
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 tsp fresh grated nutmeg
1/4 tsp fresh grated ginger
3/4 cup plus 1 tbs heavy cream
1 partially pre-baked pie crust, cooled
3 tbs butter
1 cup pecans, broken into pieces
Cover sweet potatoes with water in a large saucepan and bring to boil. Cook until tender, about 15 minutes. Drain and puree in a food processor. Let cool before using. (It’s OK to put in fridge or freezer to quicken the cooling process).
Preheat oven to 375°.
In a large mixing bowl, whisk egg, 1/3 cup brown sugar, and maple syrup until smooth. (I used my KitchenAid stand mixer with the whisk attachment and it worked perfectly.) Add puree, salt, cinnamon, nutmeg, ginger, and 3/4 cup cream. Whisk until smooth.
Place cooled crust on rimmed baking sheet; pour filling into crust. Bake pie on lowest oven rack for about 50 minutes, or until filling is set. Cool on rack 1 hour, then put in fridge to cool completely.
Now it’s time to make the praline topping.
Melt butter in a medium saucepan over medium heat. Add 1/2 cup brown sugar and stir until combined. Add the pecans and continue stirring until the mixture is smooth, about 3-5 minutes. Stir in 1 tbs cream until incorporated. Let cool a few minutes then pour over cooled pie. Use a spatula to evenly spread the mixture over the pie. Cool for at least 30 minutes.
I used the rest of the heavy cream I had to make fresh whipped cream to top off the pie. It was decadent.
I didn’t take as many pretty pictures as I usually do because I was busy cooking up a feast of roasted chestnut stuffing, stuffed sweet dumpling squash, roasted Brussels sprouts, and Parker House rolls. Am I crazy? A little. But our feast was amazing.