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Tuesday, November 22, 2011

♥ Sweet Potato Praline Pie ♥

Pastry for single-crust pie (9 inches)
2 eggs
2 cups mashed sweet potatoes
1 can (12 ounces) evaporated milk
3/4 cup sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

3 tablespoons brown sugar
3 tablespoons light corn syrup
1 tablespoon butter
1/2 teaspoon vanilla extract
1 jar (3 ounces) macadamia nuts, coarsely chopped
1/2 cup heavy whipping cream, whipped

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.

~~Taste of Home December/January 2011~~

1 comment:

Martha said...

This looks really good!