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Sweet Potato Pie with Pecan Praline Crunch

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A comforting sweet potato pie topped with a crunchy pecan praline, perfect for fall gatherings.

  • Author: recipesinc
  • Prep Time: 20 minutes
  • Cook Time: 240 minutes
  • Total Time: 260 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 2 medium sweet potatoes (peeled and cubed)
  • 1 cup brown sugar (adjust to taste)
  • ½ cup milk (or almond milk for a dairy-free option)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ginger powder
  • 1¼ cups pecans (chopped)
  • ¼ cup butter (melted)
  • ½ cup corn syrup (light or dark)

Instructions

  1. In a pot, boil the cubed sweet potatoes until tender (about 15-20 minutes). Drain and let cool slightly.
  2. In a large mixing bowl, mash the sweet potatoes. Add brown sugar, milk, eggs, vanilla extract, cinnamon, nutmeg, and ginger. Mix until smooth.
  3. Grease the inside of your crockpot for easy removal later.
  4. Pour the sweet potato mixture into the prepared crockpot.
  5. In a separate bowl, combine chopped pecans, melted butter, corn syrup, and a pinch of salt. Stir until well incorporated.
  6. Spread the pecan mixture evenly over the sweet potato filling.
  7. Cover and cook on low for 4-5 hours, or until the center is set.

Notes

Store leftovers in the refrigerator for up to 4 days. Can be frozen without the topping for up to 2 months.

Nutrition

Find it online: https://daytasty.com/sweet-potato-pie-pecan-praline-crunch/