Praline Pecan Southern Sweet Potato Pie
From the October/November 2019 issue of Eat Drink Mississippi
For the filling:
2 pounds sweet potatoes
2 tablespoons unsalted butter, softened
3 large eggs
2 egg yolks
1 cup granulated sugar
1/2 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons bourbon
1 tablespoon molasses
1 teaspoon vanilla extract
2/3 cup whole milk
1/4 cup packed dark brown sugar
1 pie crust
Whipped cream, optional
For the praline topping:
1/4 cup pure butter, softened at room temperature
1/2 cup packed light brown sugar
1/4 cup all-purpose flour
1/2 cup chopped pecans
For the filling:
Preheat oven to 350 degrees F.
Cut several slits into the sweet potatoes. Place potatoes in a microwave safe casserole dish. Cook on high for seven minutes. Turn potatoes and cook for an additional seven minutes or until potatoes are fork tender. Allow to cool until potatoes can be handled.
In a small, separate bowl, mix together praline ingredients. Set aside.
Cut each potato in half and scoop out the flesh. Discard the skins. Add butter to potatoes and mash using a fork. You will have small lumps.
In a separate bowl, whisk together eggs, yolks, sugar, nutmeg, and salt. Add bourbon, molasses, vanilla, milk, and brown sugar. Gradually stir the egg mixture into sweet potatoes until combined.
Pour sweet potato mixture into pie shell. Carefully sprinkle praline mixture over the filling (it will float on the top of the filling). Bake the pie for about 45 minutes or until the center of the pie is no longer wobbly. If the crust begins to brown too quickly, cover the crust with strips of tin foil.
Remove from the oven and allow to cool to room temperature. Serve with whipped cream, if desired.