If you have a sweet tooth and love classic Southern flavors with a delightful twist, this Sweet Potato Pie with Salted Caramel Whipped Cream and Praline Topping Recipe is about to become your new obsession. With its luxuriously smooth sweet potato filling bursting with warm spices, a flaky par-baked crust providing the perfect texture contrast, and the crowning glory of light salted caramel whipped cream plus a crunchy praline topping, this pie turns every bite into a cozy celebration. It’s comfort food elevated—ideal for gatherings or savoring solo with a cup of coffee.
Ingredients You’ll Need
The beauty of this pie is in how the simple, thoughtfully chosen ingredients come together to create extraordinary flavors and textures. Each one plays an essential role, from the tender sweetness of roasted sweet potatoes to the crispness of the par-baked crust, and the lushness of homemade salted caramel whipped cream finishing it all off.
- Homemade pie crust: Par-baked for flaky, crisp texture that holds the soft filling beautifully.
- Sweet potatoes (2 large): Roasted until creamy and naturally sweet, the star of the show.
- Olive oil: For gently rubbing on sweet potatoes before roasting, enhancing caramelization.
- Butter (melted): Adds a rich, velvety depth to the pie filling.
- Eggs (3 large, separated plus 1 beaten): Yolks enrich filling; whites whipped for airy lightness; additional beaten egg for praline topping.
- Buttermilk (1 cup): Provides a tangy creaminess that balances the sweetness perfectly.
- Brown and granulated sugars: Sweeten the filling and contribute to that lovely caramelized crust and praline topping.
- Vanilla extract: Infuses warmth and bright flavor.
- All-purpose flour: Stabilizes the filling and forms part of the crunchy praline topping.
- Spices mix (cinnamon, ginger, nutmeg, allspice, cardamom, black pepper): Creates the unmistakable comforting aroma and taste with layers of warmth.
- Kosher salt: Enhances all flavors, especially in the salted caramel whipped cream.
- Chopped pecans: For the praline topping, adding nutty crunch.
- Salted caramel sauce (chilled): The star ingredient in the whipped cream that adds luscious, sweet-salty complexity.
- Heavy whipping cream: Whipped and sweetened with salted caramel to create the smooth, cloud-like topping.
How to Make Sweet Potato Pie with Salted Caramel Whipped Cream and Praline Topping Recipe
Step 1: Prepare and Par-Bake the Pie Crust
Start by making sure your pie crust is par-baked to perfection. This crucial step ensures a crisp, flaky base that won’t get soggy under the luscious sweet potato filling. Bake the crust with weights at 425°F for 15 minutes, then remove weights and bake for another 3 minutes until it’s a pale blonde color with a matte finish. Let it cool as you tackle the filling.
Step 2: Roast the Sweet Potatoes
Roasting the sweet potatoes until fork-tender, about 50 minutes at 400°F, brings out their natural sweetness and creamy texture. Rub with olive oil before roasting to help caramelize the skins and intensify flavor. Once roasted and cooled enough to handle, peel off the skins effortlessly, revealing the vibrant orange flesh inside.
Step 3: Puree Sweet Potatoes for Silky Smooth Filling
Put the peeled sweet potato flesh in a food processor and process on low, then high speed until completely smooth. This step is key for achieving that silky, velvety pie texture everyone loves. No lumps or stringy bits here!
Step 4: Mix Pie Filling Ingredients
In a large bowl, combine 2 cups of your sweet potato puree with melted butter, egg yolks, thick buttermilk, vanilla, sugars, and a blend of warm spices and flour. Whisk those spices and dry ingredients separately to fully incorporate and then add them to the wet mixture, stirring carefully to blend without overmixing.
Step 5: Whip Egg Whites and Fold into Filling
Beat egg whites to stiff peaks until light and fluffy. This step introduces air to lighten the dense filling. Fold the whites gently with a rubber spatula into the sweet potato mixture, careful to keep the airiness intact for a melt-in-your-mouth texture.
Step 6: Bake the Pie
Pour your filling into that perfectly par-baked crust and smooth the top. Shield the crust edges with foil to prevent over-browning. Bake at 350°F for 50-55 minutes, placing the pie on a preheated baking sheet or pizza stone for even heat distribution. You’ll notice the filling jiggles slightly in the center – that’s just right.
Step 7: Add Praline Topping (Optional but Highly Recommended!)
While baking, prepare the praline topping by mixing pecans, sugars, flour, cinnamon, and salt. Combine melted butter with beaten egg, pour it into the dry mixture, and stir until just combined. After the pie has baked for 30 minutes, spoon this topping evenly over the pie and return it to the oven uncovered for another 20-30 minutes until beautifully golden and crisp.
Step 8: Chill and Prepare the Salted Caramel Whipped Cream
Once the pie cools to room temperature, whip salted caramel sauce with heavy whipping cream and a pinch of kosher salt until soft peaks form. This whipped cream is nothing short of heavenly—a sweet and salty crown that perfectly balances the spiced filling and crunchy topping.
Step 9: Assemble and Serve
Top the chilled or room temperature pie with generous dollops of salted caramel whipped cream, and if you used the praline topping, enjoy the irresistible textural contrast with every bite. Your Sweet Potato Pie with Salted Caramel Whipped Cream and Praline Topping Recipe is ready to impress!
How to Serve Sweet Potato Pie with Salted Caramel Whipped Cream and Praline Topping Recipe
Garnishes
A sprinkle of extra chopped pecans or a drizzle of warmed salted caramel over the whipped cream looks stunning and adds delightful texture. Freshly grated nutmeg or a cinnamon stick on the side enhances the inviting aroma during serving.
Side Dishes
This pie pairs wonderfully with a warm cup of coffee or spiced chai tea. For a fuller meal experience, try it alongside roasted turkey or pork, making it a versatile dessert for holiday or family dinners.
Creative Ways to Present
Slice the pie and serve in petite tart dishes for individual desserts, or layer the crumbled pie with whipped cream and chopped pecans in a parfait glass for a playful twist. You can even toast mini marshmallows on top of each slice for an extra indulgent touch that guests will adore.
Make Ahead and Storage
Storing Leftovers
Wrap leftover pie tightly in plastic wrap or cover with foil and store it in the refrigerator. It will keep fresh for up to 4 days, offering an easy grab-and-go sweet treat that’s equally delicious chilled.
Freezing
The pie freezes beautifully without the whipped cream topping. Wrap securely to prevent freezer burn and thaw overnight in the refrigerator before serving. Add freshly whipped salted caramel cream when ready to enjoy.
Reheating
To enjoy warm pie slices, reheat in a low oven at 300°F for about 10-15 minutes, tented loosely with foil. Be sure to cool slightly before adding whipped cream to maintain its fluffy texture.
FAQs
Can I use canned sweet potato puree instead of roasting fresh sweet potatoes?
While canned puree is a convenient option, roasting fresh sweet potatoes enhances the flavor and sweetness of your pie. Roasting also helps achieve the silky smooth texture that sets this recipe apart.
Why is par-baking the crust important in this recipe?
Par-baking prevents a soggy bottom by giving the crust a head start to crisp up before adding the moist, rich filling. This creates a lovely textural contrast that makes each bite irresistible.
Can I omit the praline topping?
Absolutely! The praline topping adds a delicious crunch and extra sweetness, but the pie is still fantastic without it, especially with the salted caramel whipped cream complementing the filling.
How do I store leftover salted caramel whipped cream?
Keep leftover whipped cream covered tightly in the refrigerator and use within 1-2 days. Give it a quick whisk before serving if it starts to separate.
Is it possible to make this pie vegan or dairy-free?
This recipe relies on dairy and eggs for its classic flavor and texture. However, you can experiment with plant-based alternatives like coconut cream for whipped topping and flax eggs in the filling, but results may vary.
Final Thoughts
I cannot recommend enough trying out this Sweet Potato Pie with Salted Caramel Whipped Cream and Praline Topping Recipe—it’s a showstopper that brings warmth, sweetness, and crunch to your dessert table like few others. Whether you’re baking for the holidays or simply craving a slice of cozy comfort, this recipe promises to delight every bite and fill your kitchen with the most inviting aromas. Treat yourself and your loved ones to this divine pie and watch smiles light up the room.
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Sweet Potato Pie with Salted Caramel Whipped Cream and Praline Topping Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 50 minutes
- Total Time: 2 hours 20 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Description
This Sweet Potato Pie is a classic Southern dessert with a perfectly smooth, spiced sweet potato filling nestled in a flaky par-baked crust. Enhanced with warm spices like cinnamon, ginger, nutmeg, and a hint of cardamom, it’s topped with an optional crunchy praline and a luscious salted caramel whipped cream, making it a perfect festive treat for any occasion.
Ingredients
Pie Crust
- 1 homemade pie crust (par-baked; recipe makes 2 crusts)
Sweet Potato Filling
- 2 large round sweet potatoes (about 1 and 3/4 pounds total)
- 1 teaspoon olive oil (for rubbing sweet potatoes)
- 3 tablespoons butter (melted)
- 3 large eggs (separated)
- 1 cup buttermilk (1.5% milkfat or higher)
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 tablespoons all purpose flour
- 1 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon fresh nutmeg (or ground nutmeg)
- 1/2 teaspoon allspice
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon black pepper
Praline Topping (Optional)
- 1/2 cup all purpose flour
- 6 tablespoons packed brown sugar
- 6 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1 cup chopped pecans
- 6 tablespoons butter (melted)
- 1 large egg (beaten)
Salted Caramel Whipped Cream
- 1/2 cup salted caramel sauce (chilled)
- 1 3/4 cups heavy whipping cream
- 1/4 teaspoon kosher salt
Instructions
- Par-bake the Pie Crust: Prepare your flaky pie crust following your favorite recipe. Blind bake the crust at 425°F with pie weights for 15 minutes, then remove weights and bake for another 3 minutes until the crust is just barely blonde and matte. Set aside to cool.
- Roast the Sweet Potatoes: Preheat oven to 400°F. Wash and scrub 2 large sweet potatoes. Poke each potato several times deeply with a paring knife, drizzle with olive oil, and rub to coat. Place on a baking sheet and roast for about 50 minutes or until tender when pierced with a fork. Let cool enough to handle.
- Lower Oven Temperature & Preheat Baking Sheet: Reduce oven to 350°F. Place a sturdy baking sheet (and a pizza stone or steel if available) in the oven to heat. This helps regulate temperature during baking.
- Peel Sweet Potatoes: Remove skins from roasted sweet potatoes—they should come off easily. Taste a bit to enjoy the natural sweetness.
- Puree the Sweet Potato: Add all the sweet potato flesh to a food processor. Process on low for 1 minute, then high for another minute until completely smooth and string-free. Alternatively, use a hand mixer or mash thoroughly.
- Make the Filling: Measure 2 cups sweet potato puree into a large bowl or stand mixer. Stir in melted butter, then add 3 egg yolks. Set aside the egg whites for later. Add buttermilk, vanilla extract, brown sugar, and granulated sugar, mixing well.
- Mix Dry Spices and Flour: In a small bowl, whisk together flour, kosher salt, cinnamon, ginger, nutmeg, allspice, cardamom, and black pepper. Add this spice mixture to the sweet potato filling and combine thoroughly, scraping the bowl sides.
- Whip Egg Whites: Using a hand mixer, beat the egg whites until stiff peaks form (about 2-4 minutes). Gently fold the whipped egg whites into the sweet potato mixture until no white streaks remain.
- Fill Pie Crust: Pour the filling into the par-baked crust and smooth the top.
- Create Foil Pie Shield: Fold a square piece of foil several times and cut out the center. Unfold and shape it around the pie crust edges to prevent over-browning. The center remains uncovered.
- Bake the Pie: Place the pie on the preheated baking sheet and bake at 350°F for 50-55 minutes until edges are firm and puffy, and the center jiggles like jello but is not liquid. Avoid overbaking to prevent cracks and dryness.
- Cool the Pie: Cool on a wire rack for about 4 hours until room temperature. Then cover and refrigerate if preferring chilled pie. It can be served either way.
- Make Salted Caramel Whipped Cream: When ready to serve, beat chilled salted caramel sauce with a whisk attachment on high for 2 minutes until light and frothy. Gradually add heavy cream and salt, continuing to beat until soft peaks form (1-3 minutes).
- Garnish: Spoon or pipe salted caramel whipped cream over the pie or individual slices before serving.
- Optional Praline Topping: Combine flour, brown sugar, granulated sugar, salt, cinnamon, and chopped pecans in a medium bowl. In a separate bowl, loosely melt butter in microwave, cool briefly, then whisk in a beaten egg. Add the liquid to the nut mixture and stir until just combined. After the pie has baked for 30 minutes, remove from oven, evenly sprinkle the praline topping over the pie, and return to bake (with foil shield still on edges) for another 20-30 minutes until topping is browned and crisp. Then follow cooling and serving steps.
Notes
- Par-baking the crust is recommended to prevent a soggy bottom and ensure a flaky crust texture.
- If you don’t have a food processor, use a hand mixer or mash the sweet potatoes well to achieve a smooth filling.
- Do not cover the center of the pie with foil during baking; only the edges should be shielded from excessive browning.
- The pie filling should be slightly jiggly when done baking as it will set further while cooling.
- Salted caramel whipped cream adds a luxurious balance to the rich pie but can be omitted if preferred.
- The praline topping is optional but adds a delightful crunchy contrast to the creamy filling.
- Sweet potato puree left over can be eaten as a snack with butter and salt.
