Grace your holidays and Sunday family dinners with the simple goodness of this perfectly spiced sweet potato pie. The easy Praline Pecan Topping adds a special twist to a classic.
Classic Sweet Potato Pie
Ingredients
- 1 can (29 oz) Princella® or Sugary Sam® Cut Sweet Potatoes, drained
- 1 can (14 oz) sweetened condensed milk
- 2 eggs
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1 9-inch unbaked deep pastry shell
Instructions
- Preheat oven to 375°F.
- In a large bowl, beat sweet potatoes with an electric mixer until smooth. Mix in remaining ingredients except pastry.
- Pour into pastry shell and bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool before serving with whipped topping or prepare Praline Pecan Topping. Store pie in refrigerator.
Try the easy Praline Pecan Topping for a twist to your classic favorite.
Praline Pecan Topping
Ingredients
- 1/2 cup pecan halves, toasted (about 24 pieces)
- 1/2 cup packed brown sugar
- 1/2 cup whipping cream
Instructions
- Arrange pecans on cooled pie.
- In a small saucepan, combine brown sugar and cream. Cook over medium heat, stirring frequently with a whisk, until mixture begins to boil around edges. Reduce heat to low and simmer 5 minutes, stirring frequently.
- Remove from heat and let cool 5 minutes before drizzling over pie.
Notes
TIP: To toast pecans, cook in a heavy ungreased skillet over medium heat about 5 to 6 minutes, stirring frequently, until fragrant.