Momma’s Pecan Sweet Potato Pie

Momma’s Pecan Sweet Potato Pie

Momma's Pecan Sweet Potato Pie

April 27, 2018
: 8
: medium

Nice twist on an old southern favorite. Although I can do without the nutmeg, the other flavors wash that away. Seat down with a slice of this pie, some whipped cream, and a glass of sweet tea you will think you are sitting on a porch in beautiful Georgia.


  • 1. 1 cup sugar
  • 2. 1 packed brown sugar
  • 3. 1/2 cup half and half cream
  • 4. 4 tablespoons butter
  • 5. 1 3/4 cups chopped pecan
  • 6. 1 teaspoon vanilla extract
  • 7. 1 sheet refrigerated pie pastry
  • Filling
  • 8. 1 3/4 cups mashed sweet potatoes
  • 9. 3 large egg yolks
  • 10. 3/4 cup whole milk
  • 11. 1/4 cup half and half cream
  • 12. 1 teaspoons lemon extract
  • 13. 1/2 teaspoon ground cinnamon
  • 14. 1/2 teaspoon ground nutmeg
  • 15. Whipped cream
  • Step 1 Line a 15X10X1- inch pan with wax paper, and set aside. For praline crumbles. in a large saucepan over medium heat, combine the sugar, brown sugar, cream, and butter. Cook and stir until sugar is dissolved. Stir in pecans.
  • Step 2 bring to a boil, cook and stir until candy thermometer reads 238 degrees, about ten minutes. Remove from the heat. Add vanilla, stir for 2-3 minutes or until mixture thickens slightly and begins to lose its gloss. Quickly drop by heaping tablespoonfuls onto prepared pan. Let stand at room temperature until set. Coarsely chop.
  • Step 3 Unroll pastry into a 9=inch pie plate, flute edge. Sprinkle 1 cup praline crumbles into pastry. Place the sweet potatoes, egg yolks, sugar, milk, cream, butter, extract and spices in a food processor. Cover and process just until blended. Pour into crust.
  • Step 4 Bake at 450 for 15 minutes. Reduce heat to 350. Bake 30-35 minutes longer or until center is almost set. Cover edges with foil during the last 15 minutes to prevent over-browning if necessary. Cool on a wire rack. Garnish with whipped cream and praline crumbles. 

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