Pie Number 20 - Sweet Potato Praline Pie

The Year of Pie

Pie Number 20 - Sweet Potato Praline Pie

    Woohoo! It's hard to believe that there are only four pies left in the Year of Pie! I've had some "fails", mostly "successes" and some which have turned out really well. One of those that turned out really well, is this Sweet Potato Praline Pie. The recipe is in Treasury of Desserts. Published in 1993, it contains recipes from several major food brands, including Philadelphia Cream Cheese, Jell-O, Eagle Brand, Duncan Hines and Hershey's. This recipe in particular, calls for Eagle Brand sweetened condensed milk and is very, clear about NOT using evaporated milk.  You can use an electric mixer if you have one, but I don't have one and I did everything by hand. I'm not big on pumpkin pie or sweet potato pie, but I am glad I tried this. It was really good.  This recipe includes a praline topping, but if you would rather not use the topping, that is perfectly fine. The pie would be excellent with a dollop of whipped cream or a scoop of vanilla ice cream. I really liked the flavor and texture of this pie and I recommend trying this recipe. 

Ingredients:

1 9-inch unbaked pastry shell (I make my own, but you could use a pre-made pie shell)

1 pound sweet potatoes or yams (cooked & peeled)

1/4 cup margarine or butter (I used butter)

1 14 oz can sweetened condensed milk (Not evaporated milk)

1 tsp vanilla extract

1 tsp ground cinnamon

1 tsp ground allspice

1/4 tsp salt

2 eggs, beaten

Praline Topping (Optional; I know it's in the title, but really if you don't like or can't have nuts, leave this out)

Directions:

Preheat oven to 350 degrees. In a large bowl, beat hot sweet potatoes with butter/margarine; add sweetened condensed milk, vanilla, spices and salt. Beat together until smooth. Stir in eggs and pour into unbaked pastry shell. Bake 50 to 55 minutes (the center needs to be set). Cool pie and top with warm Praline Topping (below). Serve warm (This was also good chilled with warmed praline topping). Refrigerate leftovers if you have any!

Praline Topping:

1/2 cup whipping cream (unwhipped)

1/3 cup firmly packed brown sugar

1/2 tsp vanilla extract

1/2 cup chopped & toasted pecans

Directions:

Cook and stir on medium low until sugar dissolves. Boil rapidly 5 to 8 minutes or until thickened. Stir occasionally. Remove from heat and stir in pecans. Spoon over a slice of warm (or chilled) pie. 

Sweet Potato Pie (Look at this filling!)

Sweet Potato Praline Pie

Sweet Potato Praline Pie

Sweet Potato Biscuits

 Sweet Potato Biscuits

    A short but sweet post.  Mix all the below dry ingredients and then cut in shortening until it is crumbly. Mix egg, sweet potato and milk together and add all together, to the dry ingredients. Stir until dough clings together and then knead gently, 10-12 times on a lightly floured board. Roll or pat the dough to a 1/2 inch thickness and use a 2 1/2 inch biscuit cutter to cut 8 biscuits.  Bake on an ungreased cookie sheet at 425 degrees for 10-12 minutes. 

    When I made these biscuits, I had to add a little extra flour, because the dough was pretty sticky. I also made them thinner than recommended at 1/4 inch (oops) and I didn't have a large biscuit cutter. It turned out kinda nice though.  I had 12 smaller, thinner, more "fun sized" biscuits.  They tasted really good and I was happy with them.  

    The recipe comes from The Better Homes & Gardens "All Time Favorite Recipes" published in 1979. 

Ingredients:

1 1/4 Cups All-Purpose Flour

1 Tablespoon Baking Powder

2 Teaspoons Brown Sugar

1/2 Teaspoon Salt

1/3 Cup Shortening

1 Beaten Egg

1/2 Cup Mashed Cooked Sweet Potato

2 Tablespoons Milk

 

Better Homes & Gardens - All-Time Favorite Recipes

The biscuits (It's bad lighting; they were as yellow as they look here).