Scott's Recipe

Pies - Gingersnap Sweet Potato Praline

Category: Desserts, Cakes & Pies

1-1/2 cups crushed gingersnap cookies (about 30 cookies)
1/4 cup butter, melted
FILLING:
1/4 cup butter, softened
1 cup plus 3 Tbsp packed brown sugar, divided
1-1/2 cups mashed sweet potatoes
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp salt
3 large egg yolks
1 can (5 oz) evaporated milk
1 tsp vanilla extract
1-1/4 cups pecan halves
TOPPING:
1 cup heavy whipping cream
3 Tbsp maple syrup


1. Preheat oven to 325°. In a small bowl, mix crushed cookies and melted butter. Press onto bottom and up sides of an ungreased 9-in. pie plate. Bake 8-10 minutes or until set. Cool on a wire rack.
2. Increase oven setting to 375°. In a large bowl, cream butter and 1 cup brown sugar until light and fluffy. Beat in sweet potatoes, spices and salt until blended. Beat in egg yolks, milk and vanilla. Pour into crust.
3. Arrange pecans over filling; sprinkle with remaining brown sugar. Bake 30-35 minutes or until a knife inserted in the center comes out clean. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool completely on a wire rack. Refrigerate at least 2 hours before serving.
4. In a small bowl, beat cream until it begins to thicken. Add maple syrup; beat until stiff peaks form. Serve with pie.