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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 8 |
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I wanted to create a recipe that was similar to pumpkin pie, but had a new twist. The macadamia nuts are a family favorite and the praline topping is what makes this pie special and enjoyable. âMarie Rizzio, Interlochen, Michigan Ingredients:
pastry for single-crust pie (9 inches) |
2 eggs |
2 cups mashed sweet potatoes |
1 can (12 ounces) evaporated milk |
3/4 cup sugar |
1 teaspoon ground cinnamon |
1 teaspoon vanilla extract |
1/2 teaspoon ground ginger |
1/2 teaspoon ground nutmeg |
1/4 teaspoon salt |
topping: |
3 tablespoons brown sugar |
3 tablespoons light corn syrup |
1 tablespoon butter |
1/2 teaspoon vanilla extract |
1 jar (3 ounces) macadamia nuts, coarsely chopped |
1/2 cup heavy whipping cream, whipped |
Directions:
1. Line a 9-in. pie plate with pastry. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
2. In a large bowl, combine the eggs, sweet potatoes, milk, sugar, cinnamon, vanilla, ginger, nutmeg and salt. Pour into pastry. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 25 minutes longer.
3. Meanwhile, in a small saucepan, bring the brown sugar, corn syrup and butter to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Remove from the heat; stir in vanilla.
4. Sprinkle nuts over pie; drizzle with caramel. Place a foil-lined baking sheet on a rack below the pie to catch any spills. Bake the pie 10-15 minutes longer or until caramel starts to bubble. Cover edges with foil to prevent overbrowning if necessary. Cool on a wire rack.
5. Garnish pie with whipped cream. Refrigerate leftovers. Yield: 8 servings.
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