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“This is an old family recipe that we make every Thanksgiving holiday,” says Linda. “My family lives in Oklahoma and when I was a child, we would pick up the pecans that had fallen off the trees after the first frost to use in this pie as well as other delicious treats.” It’s wonderful served warm or at room temperature.
- Bring medium saucepan of water to boil. Add unpeeled sweet potatoes, reduce heat and simmer until potatoes are tender, 30 to 40 minutes. Drain and let cool slightly.
- When cool enough to handle, peel sweet potatoes and transfer to medium bowl. Coarsely mash potatoes (you should have about 2 cups). Add eggs, brown sugar, butter, evaporated milk, spices and 1⁄4 teaspoon salt and mash thoroughly. Set aside.
- Preheat oven to 400°F. Make praline layer: In small saucepan, melt butter with 2 tablespoons brown sugar over medium-low heat, stirring often, until mixture is smooth. Stir in pecans. Spread praline mixture over bottom of pie crust. Spoon filling over praline layer.
- Bake pie 10 minutes, then reduce oven temperature to 350°F and bake until filling is set, about 45 minutes. Set pie on wire rack to cool.
- Meanwhile, make topping: In small saucepan, melt butter with 1 tablespoon brown sugar over medium-low heat, stirring often, until mixture is smooth. Add pecans and cook, stirring often, until lightly toasted, about 3 minutes. Remove from heat and let cool slightly.
- Arrange pecan halves decoratively over top of cooled pie.
- Serving Size 10 Servings
- Calories 337
- Carbohydrate Content 42 g
- Cholesterol Content 62 mg
- Fat Content 18 g
- Fiber Content 2 g
- Protein Content 5 g
- Saturated Fat Content 7 g
- Sodium Content 186 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g