Enough with the Pumpkins, Already! Sweet Potato Pie Deserves a Seat at the Table

A welcome addition to your Thanksgiving table.A welcome addition to your Thanksgiving table.Sweet potato pie is a staple in the deep South, and a wonderful alternative to the familiar pumpkin dessert. Served with a sweet praline sauce, it also pairs nicely with Cajun dishes. Pralines (said like PRAW-leen if you're from the South) are the most popular candy in New Orleans. There are entire shops devoted to the confection. This rich sauce has all the flavor of a true praline and is perfect drizzled atop the pie.

Sweet Potato Pie with Praline Sauce


2 large sweet potatoes - about 1 pound
1 cup heavy cream
3 large eggs
1 cup packed light brown sugar
1 teaspoon vanilla extract
1/2 teaspoon freshly grated nutmeg
1 9-inch pie shell, baked
1 cup packed light brown sugar
1 can (12 ounces) evaporated milk
4 Tablespoons unsalted butter
1/2 cup chopped pecans
1/2 teaspoon vanilla extract

Related: 16 sweet potato recipes we can't resist (try a delicious soufflé!)


1. FOR THE PIE: Prick sweet potatoes and bake in a 450 degree F oven for 50 minutes or until soft. Cool and remove skins.

2. Combine potatoes with cream, eggs, sugar, vanilla and nutmeg in a blender or food processor and blend until smooth.

3. Pour into baked pie shell and bake in a 375 degree F oven for 50 minutes, or until center of pie is set.

4. Cool completely and serve topped with Praline Sauce.

5. FOR THE SAUCE: In a heavy bottomed sauce pan combine butter and brown sugar over medium-high heat. Stir until thick and sugar begins to dissolve. Add evaporated milk and stir well. Heat untli bubbling. Continue to cook and stir for 10 minutes. Remove from heat and add pecans and vanilla. Stir well and let cool for 10 minutes or until slightly thickened before serving.

- By Anne Coleman

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