Praline Sweet Potato Pie
Every Thanksgiving, I make too many desserts. I am a big believer in, “Swing by the house and have dessert if you have room” on holidays. Until the whole pandemic thing happened. However, as the world has slowly emerged and people are doing bigger family gatherings, I look forward to that being an option again.
My one Aunt is the type of cook that had an open door and a serving station where all of the menu items were kept warm and you ate when you got there. One of my favorite memories of the holidays was knowing Aunty Johanne would make a “to go” plate for me when I was working…and specifically didn’t add turnips. I love them now, but then, not so much.
I love the idea of a beautiful sit down dinner. But lately, I am more in love with the idea that people who have busy lives and other family members to see can think one less person is putting pressure on them to be somewhere. I like being able to say, “If it works and you want pie, we have a LOT.” It’s not a horrible situation to find oneself in, if ever.
I also love the idea that if you make different pies, there are more options, and a person could say, sample several pies and it really equals one or two slices. I also like the idea that a person could technically cut into the pies pre-Thanksgiving dinner, as in for breakfast that day. Because, life is short. Eat pie for breakfast if it makes your heart happy.
One thing I do every holiday is print out a menu for myself and a timeline. I like lists. Like REALLY LIKE LISTS. I always refer to what worked, didn’t work, and have a folder of recipes for what I want to try next time. Desserts have more room for flexibility here, because as long as I have the basics covered: Pumpkin, Chocolate Bourbon Pecan, Tollhouse Cookie, and my Aunty Cathy’s Cheesecake…I can add any crazy pie I want. This was the new endeavor this year.
Sweet Potato pie has always intrigued me. As in, how is it different than pumpkin or squash pie (I never really got the difference between squash and pumpkin). And what does a praline topping really mean? When I make a sweet potato casserole it is the Ruth Chris recipe- with a pecan streusel topping…but baby marshmallows? This was new to me, but I will not shy away from a dessert with a praline topping.
I don’t have the benefit of southern relatives to share this specialty with me. I wish I did. I’m still trying to work my way into my best friend’s fiance’s family from the south. I need to learn everything they want to teach me. (Because, when you visit family up north you want to spend your whole time teaching a stranger all the family cooking secrets…but I digress).
I chose the trusty recipe from Joanna Gaines and Magnolia because they are from Texas, and if she says this is what she makes for her family, it is good enough for me.
This recipe requires pre-blind baking the crust, making a sweet potato filling (not unlike pumpkin pie), and baking. Then topping with a mixture of butter and brown sugar and marshmallows. Had I stopped there, this pie would be amazing. However, I put it back in the oven and toast/melt the topping all together. It is rich and decadent. For me, maybe not a pretty pie before you cut into it…but it’s delicious.
Here’s my take: Sweet potato filling is similar to pumpkin and yet it isn’t. The flavor is bright, there is a nice mix of sweet but not too sweet (which is hard to believe considering there is a gooey marshmallow topping), and I like it in the wildcard pie position at my table. It incorporates a typical Thanksgiving menu item in a new way. I would maybe, moving forward, make some sort of marshmallow meringue and use that as a topping…making the topping lighter and prettier…but I’m saving that for next year’s wild card pie. I made a note in the folder on the list. 🙂
The recipe is simple and precise, and I did not change one word. It is a Magnolia recipe as printed.
In life, I wish for you a dessert table and life table filled with the basics and the spontanteous choices. The ones we know we need and the ones we want to try. Like I mentioned earlier…Life is short. Have a slice of pie for breakfast.
Sending love and light to you. I hope you enjoy this recipe, and as always, thank you for coming to the table.
Love,
Chrissy
PrintPraline Sweet Potato Pie
This recipe is originally from the Magnolia Journal. A single crust sweet potato pie with a marshmallow brown sugar and pecan topping. This pie was a welcome addition to our Thanksgiving table, and will be made again!
Ingredients
- Pastry for a single-crust pie
- 1 2/3 Cup Cooked, mashed Sweet Potatoes or one 17.2 ounce can of Whole Sweet Potatoes, drained and mashed
- 1/3 Cup Granulated Sugar
- 1/4 Cup Pure Maple Syrup
- 1 Teaspoon finely chopped Crystallized Ginger or 1/2 Teaspoon Ground Ginger
- 1/2 Teaspoon Ground Cinnamon
- 1/2 Teaspoon freshly grated Nutmeg or 1/4 Teaspoon Ground Nutmeg
- 1/4 Teaspoon Allspice
- 1/8 Teaspoon Salt
- 3 Eggs, slightly beaten
- 1 Cup Buttermilk or Sour Milk
Praline Topping
- 2 Tablespoons Butter
- @ Tablespoons Packed Brown Sugar
- 2 Tablespoons Pure Maple Syrup
- 1 Tablespoon Milk
- 1/2 Cup Chopped Pecans
- 1 Cup tiny Marshmallows
Instructions
- Preheat oven to 450* Prepare pastry for single crust pie.
- Place Pie Crust into pie plate and prick bottom of pie crust with a fork. Line pastry with a double layer of foil and bake for 8 minutes covered. Remove foil and bake for an additional 6-8 minutes or until golden. (You can use an alternate blind baking option that works for you)
- Cool on wire rack.
- Reduce oven to 375*
- For the filling, stir in mashed sweet potatoes, sugar, maple syrup, ginger, cinnamon, nutmeg, allspice, and salt.
- Add eggs, beat lightly with a fork until just combined.
- Gently stir in buttermilk/sour milk until thoroughly combined.
- Place pastry shell on a foil lined baking sheet.
- Carefully fill pie shell, and bake in the oven for 30 minutes.
- In a small saucepan combine butter, maple syrup, brown sugar, and the milk. Cook until the mixture comes to a boil.
- With pie on oven rack, carefully sprinkle pecans and mini marshmallows over the surface of the pie.
- Carefully pour hot brown sugar mixture over top.
- Bake 15-20 minutes or more or until center of the pie appears to be set when jiggled.
- Cool on a wire rack at least 1 hour.
- Cover and chill two hours before serving.
