Mallow-Praline Sweet Potato Pie

Mallow-Praline Sweet Potato Pie

This sweet potato pie -- made with baked or canned sweet potatoes -- is all set to take center stage at the Thanksgiving table. Although the recipe offers alternatives for crystalized ginger, freshly grated nutmeg, and buttermilk, use the original ingredients if you can. They make this an amazing pie.

Recipe from Better Homes and Gardens
SERVINGS
8 to 10
PREP TIME
45 mins

Mallow-Praline Sweet Potato Pie

This sweet potato pie -- made with baked or canned sweet potatoes -- is all set to take center stage at the Thanksgiving table. Although the recipe offers alternatives for crystalized ginger, freshly grated nutmeg, and buttermilk, use the original ingredients if you can. They make this an amazing pie.

Ingredients
  • 1 2/3  cups cooked, mashed orange sweet potatoes* or one 17.2-ounce can 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 ground allspice
  • 1/8  teaspoon salt
  • 3   eggs, lightly beaten
  • 1   cup buttermilk or sour milk**
  • 1   recipe Baked Pastry Shell
  • 2   tablespoons butter
  • 2   tablespoons packed brown sugar
  • 2   tablespoons pure maple syrup
  • 1   tablespoon milk
  • 1/2  cup chopped pecans
  • 1   cup tiny marshmallows
Baked Pastry Shell
  • 1 1/2  cups all-purpose flour
  • 1/2  teaspoon salt
  • 1/4  cup shortening
  • 1/4  cup butter (or shortening), cut up
  • 1/4 - 1/3  cup ice water

Related Video
How to Make Lemon Dream Pie

Make this lemon dream pie for your next dessert for a nice citrusy flavor. You can add some berries to accompany the lemon flavor.

Directions
1. 
Preheat oven to 375 degrees F. For filling, in a large bowl stir together sweet potatoes, granulated sugar, the 1/4 cup maple syrup, the ginger, cinnamon, nutmeg, allspice, and salt. Add eggs; beat lightly with a fork just until combined. Gradually stir in buttermilk until thoroughly combined.
2. 
Place the Baked Pastry Shell on a foil-lined baking sheet on the oven rack. Carefully pour filling into pastry shell. Bake for 30 minutes.
3. 
Meanwhile, in a small saucepan melt the butter over medium heat. Gradually stir in brown sugar, the 2 tablespoons maple syrup, and the milk. Cook and stir until mixture comes to boiling. With pie on the oven rack, sprinkle partially baked pie with pecans and marshmallows. Carefully pour hot brown sugar mixture over the top. Bake for 15 to 20 minutes more or until center appears set when shaken. Cool on a wire rack for at least 1 hour. Cover and chill within 2 hours.
Baked Pastry Shell
1. 
Preheat oven to 375 degrees F. For filling, in a large bowl stir together sweet potatoes, granulated sugar, the 1/4 cup maple syrup, the ginger, cinnamon, nutmeg, allspice, and salt. Add eggs; beat lightly with a fork just until combined. Gradually stir in buttermilk until thoroughly combined.
2. 
Place the Baked Pastry Shell on a foil-lined baking sheet on the oven rack. Carefully pour filling into pastry shell. Bake for 30 minutes.
3. 
Meanwhile, in a small saucepan melt the butter over medium heat. Gradually stir in brown sugar, the 2 tablespoons maple syrup, and the milk. Cook and stir until mixture comes to boiling. With pie on the oven rack, sprinkle partially baked pie with pecans and marshmallows. Carefully pour hot brown sugar mixture over the top. Bake for 15 to 20 minutes more or until center appears set when shaken. Cool on a wire rack for at least 1 hour. Cover and chill within 2 hours.

Tip

  • *

    To prepare mashed sweet potatoes, in a covered medium saucepan cook about 18 ounces peeled, cubed sweet potatoes in enough boiling salted water to cover for 25 to 30 minutes or until tender. Drain potatoes. Mash potatoes with a potato masher or beat with an electric mixer on low speed until mashed.

Tip

  • **

    To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let stand for 5 minutes before using.

Tip

  • ***

    If desired, make decorative edge. Roll Pastry for Single-Crust Pie from center to edge to a 12-inch square. Using a pastry wheel, cut pastry into 1/2-inch-wide strips. Cut each strip into 1-1/2-inch lengths. Brush edge of pie with water. Attach strips diagonally around edge of pie.

Make Ahead Tip

  • Prepare as directed. Cover and chill for up to 48 hours.

nutrition information

Per Serving: cal. (kcal) 468, Fat, total (g) 22, chol. (mg) 104, sat. fat (g) 8, carb. (g) 61, Monosaturated fat (g) 8, Polyunsaturated fat (g) 4, Trans fatty acid (g) 1, fiber (g) 3, sugar (g) 31, pro. (g) 8, vit. A (IU) 108, vit. C (mg) 9, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 60, Cobalamin (Vit. B12) (g) 0, sodium (mg) 333, Potassium (mg) 336, calcium (mg) 91, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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