Sweet Potato Pecan Pie

Quick & Simple Ideas

Ice Cream: Make your own pralines 'n cream using your favorite brand of vanilla with Praline Topping syrup or crumbled pralines (Original Creole, Rum or Chocolate). Add Pecanfections to a banana split for added crunch.
Cheesecake: With your favorite store bought or homemade version, dress it up with a single Pralinett or Pecanfection on top. Want a little more on top? Use crumbled pralines in your favorite flavor or Praline Topping.
Apple Pie: Actually, any pie flavor can be dressed with Praline Topping or try making your own simple sauce with Rum or Chocolate pralines. Simply melt crumbled pralines in equal parts water and butter, mix well and drizzle.

This pie recipe combines the flavors of sweet potato and pralines. Feel free to try any flavor praline, and be sure to top with whipped cream for an extra decadent holiday dessert.

Ingredients

1 pre-made Sweet Pie shell (9" to 12")
1 egg white, lightly beaten
1 1/2 pounds sweet potatoes
1 tbsp vegetable oil
4 pralines in your favorite flavor (Original Creole, Rum or Chocolate)
1/4 cup water
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp grated nutmeg
1/4 tsp ground cloves
1/2 tsp salt
1 cup heavy cream
4 large eggs

Directions:

Preheat oven to 375 degrees F. Place the pie shell in the oven and bake until lightly browned, 12 to 15 minutes. Remove from the oven and brush the inside bottom with the egg white. Set aside until ready to fill.

Rub the outside of the sweet potatoes with the oil and roast on a foil-lined baking sheet in the oven. Bake until tender and starting to ooze sugary syrup, about 1 hour. Remove and set aside to cool. Cut a slit down each potato and scoop the soft flesh into a large bowl. Discard the skins and any stringy fibers. Mash the potatoes by hand or use an electric mixture until they are smooth and free of lumps.