Sweet Potato and Praline Pie (Tyler Florence) Recipe

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Sweet Potato and Praline Pie (Tyler Florence)
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  1. Praline topping:
  2. Preheat the oven to 375 degrees F.
  3. Roll out the dough into a circle, about 12 to 13 inches in diameter. Gently press it into a 9-inch pie pan and crimp edges with your forefinger and thumb. Prick the bottom of the pie crust all over with the tines of a fork to keep it from puffing up in the oven. Refrigerate until well chilled, about 45 minutes.
  4. Put the sweet potatoes on a baking sheet and bake in the oven until very tender, about 45 minutes. Turn the oven down to 350 degrees F and remove potatoes from oven; allow to cool slightly before scooping the flesh into a food processor. Puree until smooth, then add the eggs, cream, brown sugar, sugar syrup and vanilla extract. Pulse a couple of times to combine, then add the cinnamon, nutmeg, and salt.
  5. Put the pie pan on a rimmed baking sheet and pour in the filling. Bake until the center is set, about 40 minutes. Let cool completely, then transfer the pie to the refrigerator.
  6. To make the praline topping, melt the butter in a small saucepan over medium-low heat and add the sugar, syrup, pecans and salt. Cook until the sugar dissolves and the mixture is smooth, about 3 to 5 minutes. Remove from the stovetop and let cool for 5 minutes.
  7. Remove the pie from the refrigerator and pour the praline topping over the cooled pie, spreading evenly with a spatula or by gently rolling the pie around at an angle so it hits the edges. Cool until topping has hardened, about 20 minutes. Serve.
  8. Sweet Pecan Pie Crust:
  9. Combine the flour, ground pecans, sugar and salt in a large bowl. Add the butter and rub the butter pieces between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. Pour in the ice water and work it in until the dough holds together, being careful not to overmix. Squeeze a small amount together; if it is too crumbly, add some more ice water, a little at a time. Shape it into a smooth ball, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to 2 days.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 5800.57 Kcal (24286 kJ)
Calories from fat 3508.77 Kcal
% Daily Value*
Total Fat 389.86g 600%
Cholesterol 830.43mg 277%
Sodium 1532.74mg 64%
Potassium 4864.23mg 103%
Total Carbs 543.32g 181%
Sugars 253.57g 1014%
Dietary Fiber 59.48g 238%
Protein 77.33g 155%
Vitamin C 22.4mg 37%
Vitamin A 10.6mg 354%
Iron 22.5mg 125%
Calcium 782.9mg 78%
Amount Per 100 g
Calories 298.47 Kcal (1250 kJ)
Calories from fat 180.54 Kcal
% Daily Value*
Total Fat 20.06g 600%
Cholesterol 42.73mg 277%
Sodium 78.87mg 64%
Potassium 250.29mg 103%
Total Carbs 27.96g 181%
Sugars 13.05g 1014%
Dietary Fiber 3.06g 238%
Protein 3.98g 155%
Vitamin C 1.2mg 37%
Vitamin A 0.5mg 354%
Iron 1.2mg 125%
Calcium 40.3mg 78%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 147.7
  • 162

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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