Sweet Potato Pie & Maple Praline Sauce

desserts

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Ingredients

Pastry for a single-crust pie (9-inches)

1¼ cups sugar, divided

1 cup chopped pecans

1 teaspoon ground cinnamon

4 eggs, lightly beaten

1 cup mashed sweet potatoes

¾ cup buttermilk

¼ cup butter, melted

¼ cup maple syrup

1 teaspoon maple flavoring

¼ teaspoon ground cloves

½ cup butter, cubed

½ cup chopped pecans

½ cup sugar

½ cup maple syrup

1 teaspoon maple flavoring

¼ cup sour cream

Line a 9-inch deep-dish pie plate with pastry; trim and flute edges. In a small bowl, combine ¼ cup sugar, pecans and cinnamon; sprinkle evenly into pastry shell. Set aside.
In a large bowl, combine the eggs, sweet potatoes, buttermilk, butter, syrup, maple flavoring, cloves and remaining sugar. Pour over pecan layer.
Bake at 350 degrees for 60–70 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on wire rack.
For sauce, in a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Add the sugar, syrup and maple flavoring; cook and stir for 2–4 minutes or until sugar is dissolved. Remove from the heat; stir in sour cream. Serve with pie.

Recipe Courtesy Of

Taste of Home