SWEET POTATO PIE WITH PRALINE TOPPING


PREP TIME 5 MIN. – COOK TIME 1 HOUR 15 MIN. READY IN 1 HOUR 20 MIN. + COOLING TIME – SERVINGS 10


½ (15 oz) pkg re frigerated ready-to-bake pie crust, room temperature 1½ lbs sweet pota toes, peeled and cut into 1-inch chunks (around 5½ cups)


¼ cup (½ stick) butter, melted and cooled 3 large eggs ½ cup + 2 tbsp packed brown sugar, divided 1 tsp vanilla extract ½ tsp pumpkin pie spice ¼ tsp salt 1 cup whole pecans


STEP 1 Preheat oven to 350°F. Fit a 9-inch pie plate with the pie crust, trimming and crimping edges. Top with parchment and pie weights or dried beans. Bake 10 min. Carefully remove paper and weights. Bake another 5 min. Remove from oven. STEP 2 Meanwhile, bring a medium pot of


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water to a boil on high. Add the sweet potatoes and cook 12–15 min., until tender. Drain potatoes very well. STEP 3 To a food processor, add cooked sweet potatoes, butter, eggs, ½ cup brown sugar, vanilla, pumpkin pie spice, and salt. Purée mixture 30 sec.–1 min., until smooth. Pour sweet potato mixture into prepared par-cooked pie crust. Cover the edges with foil to prevent excess browning. Bake 40–45 min., until filling is just set and doesn’t jiggle in the center. STEP 4 Remove pie from oven. Lay pecans flat on the top of pie in circular pattern, fully covering pie. In a small pot on medium heat, combine remaining 2 tbsp brown sugar, 1½ tsp water, and a pinch of salt. Cook 1 min., until sugar dissolves, stirring constantly. Pour mixture over pecans, covering them all. Let pie cool completely and then refrigerate at least 2 hours before serving.


PER SERVING: 250 CALORIES, 11G FAT, 5G SATURATED FAT, 61MG CHOLESTEROL, 195MG SODIUM, 34G CARBOHYDRATE, 2G FIBER, 16G SUGAR, 3G PROTEIN


holiday pies combine in one crust


Two clasic


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