Sweet Potato Pie with Macadamia Praline

Down-home sweet potato pie gets a sophisticated macadamia topping that turns a scrumptious pie into something spectacular.

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  • prep time 25 min
  • total time 2 hr 25 min
  • ingredients 16
  • servings 8
 

Ingredients

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

3/4
cup granulated sugar
1
teaspoon ground cinnamon
1/2
teaspoon ground ginger
1/2
teaspoon ground nutmeg
1/4
teaspoon salt
1
teaspoon vanilla
1
can (23 oz) sweet potatoes in syrup, drained and mashed (about 2 cups)
1
can (12 oz) evaporated milk
2
eggs, beaten

Topping

3
tablespoons packed brown sugar
3
tablespoons corn syrup
1
tablespoon butter or margarine
1/2
teaspoon vanilla
1
jar (3 1/2 oz) macadamia nuts, coarsely chopped, or 3/4 cup coarsely chopped pecans
1
cup crème fraîche or whipped cream

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  • 2 In large bowl, mix filling ingredients. Pour into crust-lined pie plate. Bake 15 minutes. Reduce oven temperature to 350°F. Bake 25 minutes longer. Meanwhile (during last 5 minutes of bake time), in 1-quart saucepan, mix brown sugar, corn syrup and butter. Heat to boiling over low heat. Reduce heat; simmer 2 minutes. Remove from heat; stir in vanilla. Sprinkle nuts evenly over pie; drizzle with topping mixture.
  • 3 Bake 20 to 30 minutes longer or until knife inserted in center comes out clean. (Place foil or cookie sheet on lowest oven rack during baking to guard against spillage.) Cover crust edge with strips of foil during last 10 minutes of baking to prevent excessive browning. Cool 1 hour. Garnish with crème fraîche. Cover and refrigerate any remaining pie.
  • 1 Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  • 2 In large bowl, mix filling ingredients. Pour into crust-lined pie plate. Bake 15 minutes. Reduce oven temperature to 350°F. Bake 25 minutes longer. Meanwhile (during last 5 minutes of bake time), in 1-quart saucepan, mix brown sugar, corn syrup and butter. Heat to boiling over low heat. Reduce heat; simmer 2 minutes. Remove from heat; stir in vanilla. Sprinkle nuts evenly over pie; drizzle with topping mixture.
  • 3 Bake 20 to 30 minutes longer or until knife inserted in center comes out clean. (Place foil or cookie sheet on lowest oven rack during baking to guard against spillage.) Cover crust edge with strips of foil during last 10 minutes of baking to prevent excessive browning. Cool 1 hour. Garnish with crème fraîche. Cover and refrigerate any remaining pie.

EXPERT TIPS

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Expert Tips

Try unsalted cashews or peanuts as a substitute for the macadamia nuts.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
520
(
Calories from Fat
220),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
9g,
9%
Trans Fat
0g
0%
),
Cholesterol
85mg
85%;
Sodium
310mg
310%;
Total Carbohydrate
66g
66%
(Dietary Fiber
3g
3%
  Sugars
45g
45%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
130%;
Vitamin C
6%;
Calcium
15%;
Iron
8%;
Exchanges:
1 1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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