Sweet Potato Pie with Praline

Votes: 3

Time: 3 hours 30 minutes
Complexity: easily
Servings: 6 - 8

Even if you're not a sweet potato fan, this delicious pie will have you reaching for more. A crisp, shortcrust crust holds a tender sweet potato filling with cinnamon and nutmeg, topped with a crunchy caramelized pecan praline. This pie is perfect for the holidays, especially fall ones. Bake it a day or two ahead of time and refrigerate it. This will allow it to set better, resulting in a stunning texture.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pie

700-900 g sweet potatoes, about 3 medium tubers
2 large eggs
3/4 cup heavy cream
1/3 cup brown sugar
1/4 cup natural sugar cane syrup
1 tsp vanilla extract
1 teaspoon ground cinnamon
0.5 tsp ground nutmeg
1/4 teaspoon salt

Praline topping

3 tablespoons of butter
1/4 cup white sugar
1/4 cup natural sugar cane syrup
1 cup chopped toasted pecans
A pinch of salt

Pie dough

1 cup premium flour
1/4 cup chopped pecans
1 tbsp. sugar
A pinch of salt
110 g unsalted butter, chilled and cut into small pieces
2 tbsp ice water, add more if needed

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sweet potato, eggs, cream, pecans, syrup, premium flour, nutmeg, cinnamon

Cooking the dish according to the recipe:

Preheat oven to 190°C.
Roll the dough into a circle approximately 30 x 32 cm in diameter. Carefully place it in a 22 cm pie pan and press the edges with your index finger and thumb. Prick the bottom of the dough all over with the tines of a fork to prevent the crust from puffing up in the oven. Refrigerate until completely chilled, about 45 minutes.

Dough:

Combine the flour, ground pecans, sugar, and salt in a large bowl. Add the butter and rub the butter pieces together with your fingertips or a pastry blender until the mixture resembles coarse crumbs. Add the ice water and mix until the dough is smooth, being careful not to overmix. Squeeze the dough in your hand; if it's too crumbly, add more ice water, a little at a time. Form the dough into a smooth ball, flatten it, and wrap it in plastic wrap. Refrigerate for at least 30 minutes. Can be stored for up to 2 days.

Place the sweet potatoes on a baking sheet and roast in the oven until tender, about 45 minutes. Reduce the oven temperature to 350°F (175°C) and remove the sweet potatoes; let them cool slightly before peeling and placing the flesh in a food processor.
Blend until smooth, then add the eggs, cream, brown sugar, simple syrup, and vanilla extract. Beat a couple of times to combine, then add the cinnamon, nutmeg, and salt.
Place the pan with the dough on a rimmed baking sheet and spread the filling on top. Bake until the center is set, about 40 minutes. Let the pie cool completely, then refrigerate.
To prepare the praline toppingIn a small saucepan over medium-low heat, melt the butter and add the sugar, syrup, pecans, and salt. Heat until the sugar dissolves and the mixture is smooth, about 3-5 minutes. Remove from the heat and let cool for 5 minutes.
Remove the pie from the refrigerator and pour the praline over the top, spreading it evenly with a spatula or gently rotating the pie. Refrigerate until the topping sets, about 20 minutes. Serve.