Heirloom Sweet Potato–Praline Pie


“This is an old family recipe that we make every Thanksgiving holiday,” says Linda. “My family lives in Oklahoma and when I was a child, we would pick up the pecans that had fallen off the trees after the first frost to use in this pie as well as other delicious treats.” It’s wonderful served warm or at room temperature.

  • 10Servings


  • 2 medium sweet potatoes
  • 2 large eggs
  • 1 cup packed light brown sugar
  • 1/2 stick (1/4 cup) butter or margarine, softened
  • 1/2 cup evaporated milk
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. grated nutmeg
  • 1 unbaked 9-inch pie crust

Praline Layer

  • 1 Tbs. butter or margarine
  • 2 Tbs. light brown sugar
  • 1/4 cup pecan pieces (1 oz.)

Pecan Topping

  • 1 Tbs. butter or margarine
  • 1 Tbs. light brown sugar
  • 1/2 cup pecan halves (2 oz.)


Bring medium saucepan of water to boil. Add unpeeled sweet potatoes, reduce heat and simmer until potatoes are tender, 30 to 40 minutes. Drain and let cool slightly.

When cool enough to handle, peel sweet potatoes and transfer to medium bowl. Coarsely mash potatoes (you should have about 2 cups). Add eggs, brown sugar, butter, evaporated milk, spices and 1⁄4 teaspoon salt and mash thoroughly. Set aside.

Preheat oven to 400°F. Make praline layer: In small saucepan, melt butter with 2 tablespoons brown sugar over medium-low heat, stirring often, until mixture is smooth. Stir in pecans. Spread praline mixture over bottom of pie crust. Spoon filling over praline layer.

Bake pie 10 minutes, then reduce oven temperature to 350°F and bake until filling is set, about 45 minutes. Set pie on wire rack to cool.

Meanwhile, make topping: In small saucepan, melt butter with 1 tablespoon brown sugar over medium-low heat, stirring often, until mixture is smooth. Add pecans and cook, stirring often, until lightly toasted, about 3 minutes. Remove from heat and let cool slightly.

Arrange pecan halves decoratively over top of cooled pie.

Nutrition Information

  • Calories: 337
  • Carbohydrate Content: 42 g
  • Cholesterol Content: 62 mg
  • Fat Content: 18 g
  • Fiber Content: 2 g
  • Protein Content: 5 g
  • Saturated Fat Content: 7 g
  • Sodium Content: 186 mg