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Sweet Potato Pie with Salted Caramel Whipped Cream and Praline Topping Recipe

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  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Peel Sweet Potatoes: Remove skins from roasted sweet potatoes—they should come off easily. Taste a bit to enjoy the natural sweetness.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Fill Pie Crust: Pour the filling into the par-baked crust and smooth the top.
  10. 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.
  11. 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.
  12. 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.
  13. 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).
  14. Garnish: Spoon or pipe salted caramel whipped cream over the pie or individual slices before serving.
  15. 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.

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Find it online: https://freshandtastyrecipes.com/sweet-potato-pie-with-salted-caramel-whipped-cream-and-praline-topping-recipe/