Sweet Potato Praline Pie is a delicious not-too-sweet dessert that was just made for the Thanksgiving table. Serve it with homemade whipped cream or a scoop of vanilla ice cream!
I love this sweet potato pie recipe because while the pie is beautiful and tasty, it’s also not too sweet which makes it perfect for someone like me who does not have a big sweet tooth.
When we think of fall ingredients, we think of ingredients like sweet potatoes and pecans. When we first came out with our Sweet Potato Cake with Pecan Praline Icing it was such a hit we just knew we had to come up with more ways to combine those flavors.
Since then we’ve come up with so many other sweet potato recipes like:
- Sweet Potato Muffins with Crumb Topping
- Smoked Sweet Potatoes
- Sweet Potato Butter
- Gullah Sweet Potatoes
- Sweet Potato Cornbread
- Sweet Potato Biscuits
We love pecans so much we’ve dedicated a whole category on our website to pecan recipes! Here are some of our reader’s favorite pecan recipes:
- Classic Southern Style Pecan Pie
- Chocolate Covered Pecans
- Charleston Pecan Chewies
- Pecan Pie Cheesecake Small Bites
- Ritz Carlton Spiced Pecans
Ingredients and substitutions
The main place I think this recipe is open for substitutions is in the spices. I personally love the combination of cinnamon and nutmeg that we’ve used here, but if you have other preferences, I think any of these flavors would go great in this sweet potato pie:
How to Make Sweet Potato Praline Pie
You’re going to start out by baking the sweet potatoes. Then, cut in half, scoop the flesh out of the skin and mash it with melted butter.
From there you’ll add in the other ingredients including egg, spices, and cream. Blend it all together until it’s nice and smooth. Pour it in a 9-inch uncooked pie crust (I just use the kind you buy in the refrigerated section at the grocery store) and pop it in the oven!
After the pie is fully baked, let it cool on a rack to room temperature. While it’s cooling you’ll start on that luscious praline topping.
Cook butter and brown sugar over medium low heat until bubbling, stirring constantly. Add vanilla, cream, pecans and salt. Once it is heated through, remove it from the heat and let it cool to room temperature. Spread it on the cooled pie and serve!
Do the pecan topping ingredients and instructions look familiar? That’s because it is the same topping be used on our Pecan Pie Cheesecake Bites!
Tips, tricks and secrets we’re sharing
Keep an eye on your pie after 35 minutes to ensure the crust isn’t getting too brown and be sure to remove as soon as the pie is set.
How do you know when to take it out of the oven? Insert a knife about halfway between the middle of the pie and the crust. When it comes out clean, it’s ready to be removed! Remember the pie will continue to set as it cools.
While this sweet potato praline pie will keep covered in the refrigerator, it is best served at room temperature so take it out before your meal if you plan on serving it at dessert!
Sweet Potato Praline Pie
Sweet Potato Pie
Sweet Potato Pie
- Preheat oven to 350°F. Pierce each sweet potato a few times with a fork. Put on a foil lined baking sheet and bake in a 350°F oven for 1 hour, or until cooked through and soft.
- Raise heat to 400 degrees to cook pie.
- When the cooked sweet potatoes are cool enough to handle, scoop out the flesh into a bowl. Add the melted butter and use a potato masher to work the butter into the potatoes until smooth.
- Add other ingredients and use a hand mixer to beat until smooth. Pour into unbaked pie shell.
- Bake for 35 to 50 minutes, or until knife inserted halfway between center and edge of pie comes out clean. Cool completely on a rack.
Pecan Praline Topping
- Cook butter and brown sugar over medium low heat until bubbling, stirring constantly.
- Add vanilla, cream, pecans and salt. Stir well and heat thoroughly.
- Remove from heat and allow to cool for 5-10 minutes. Spread evenly on cooled pie and serve.
- Begin checking for doneness after 35 minutes.
- Salted or unsalted butter can be used.