Sweet Potato Praline Crunch Pie

By clawson

Ingredients

• Topping:
• 1 9 inch pie shell
• 1 3/4 cups mashed cooked sweet potatoes
• 1 cup packed light brown sugar
• 1/2 cup sour cream
• 4 Tbs. butter, melted
• 2 eggs
• 1 3/4 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp salt
• 1 cup pecan halves
• 1 Tbs. packed light brown sugar
• 1/2 tsp ground cinammon

Preparation

Step 1

Whisk together all filling ingredients and pour into crust. For the topping, combine pecans, sugar and cinnamon. Sprinkle over filling.

Line crust with parchment paper or foil, fill with dried beans or pie weights and bake 20 minutes at 375 degrees. Remove paper and weights and pour filling into crust, top with the praline topping and bake 35 to 40 minutes at 375 degrees, or until set. Cool on rack.