Ingredients
For the Sweet Potato Filling:
2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup evaporated milk
2 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 unbaked pie crust (store-bought or homemade)
For the Pecan Praline Crunch:
1 cup chopped pecans
1/2 cup brown sugar
1/4 cup unsalted butter
1/4 cup all-purpose flour
1/2 teaspoon vanilla extract
Pinch of salt
👩🍳 Directions:
1️⃣ Preheat oven to 350°F (175°C).
2️⃣ Boil or bake sweet potatoes until tender, peel and mash until smooth.
3️⃣ In a large bowl, mix mashed sweet potatoes, granulated sugar, brown sugar, evaporated milk, eggs, vanilla, cinnamon, nutmeg, and salt until creamy.
4️⃣ Pour filling into the unbaked pie crust and spread evenly.
5️⃣ In a separate bowl, combine pecans, brown sugar, butter, flour, vanilla, and a pinch of salt until crumbly.
6️⃣ Sprinkle pecan praline mixture evenly over the pie filling.
7️⃣ Bake 45–50 minutes until filling is set and topping is golden brown.
8️⃣ Cool for at least 30 minutes before slicing. Serve warm or at room temperature.
Preparation time: 20 minutes
Cooking time: 50 minutes
Total time: 1 hour 10 minutes (plus cooling time)
Calories: ~420 kcal per slice
Servings: 8