Monday, November 17, 2014

Sweet Potato Pie with Praline Sauce

Sweet Potato Pie with Praline Sauce
Sweet Potato Pie with Praline Sauce

Sweet potato pie is a staple in the deep South, differing from pumpkin pie by mere spices. Quick to make and paired with a sweet Praline Sauce, it's just the right dessert for any Cajun meal or holiday table. It's also the best alternative to pumpkin pie, so if you have pumpkin pie haters at your feast this year, give this one a try.

Sweet Potato Pie with Praline Sauce

Hands-On Time: 20 minutes
Ready In: 2 hours
Serves: 8


2 large sweet potatoes - about 1 pound
1 cup heavy cream
3 large eggs
1 cup packed light brown sugar
1 teaspoon vanilla extract
1/2 teaspoon freshly grated nutmeg
1 9-inch pie shell, baked


1. Prick sweet potatoes and bake in a 450 degree F oven for 50 minutes or until soft. Cool and remove skins.
2. Combine potatoes with cream, eggs, sugar, vanilla and nutmeg in a blender or food processor and blend until smooth.
3. Pour into baked pie shell and bake in a 375 degree F oven for 50 minutes, or until center of pie is set.
4. Cool completely and serve topped with Praline Sauce.

Pralines (said like PRAW-leen if you're from the South) are the most commonly found and popular candy in New Orleans. There are candy shops devoted to the confection. This heavenly rich sauce has all the flavor of a true praline and is perfect drizzled atop vanilla ice cream, cake or Sweet Potato Pie.

Praline Sauce

Hands-On Time: 10 minutes
Ready In: 20 minutes
Serves: Makes 2 cups


1 cup packed light brown sugar
1 can (12 ounces) evaporated milk
4 Tablespoons unsalted butter
1/2 cup chopped pecans
1/2 teaspoon vanilla extract.


1. In a heavy bottomed sauce pan combine butter and brown sugar over medium-high heat. Stir until thick and sugar begins to dissolve.
2. Add evaporated milk and stir well. Heat untli bubbling. Continue to cook and stir for 10 minutes.
3. Remove from heat and add pecans and vanilla. Stir well and let cool for 10 minutes or until slightly thickened before serving.

1 comment:

Emily Noel said...

Thanks Anne, for sharing delicious recipe. I'm going to try this today!!!