When it comes to food, the South has some of the best… especially desserts! Sweet-Home-Alabama Pie brings that down-home comfort, full-of-butter experience we know you’ll love. Cradled on top of a crispy, homemade crust, you won’t be disappointed by the creamy, sweet potato filling that’s drowning in a sweet and syrupy praline topping. Mm, mm, mm. Sorry if a certain Southern rock song gets in your head after this, but Sweet-Home-Alabama Pie will certainly be worth the catchy tune!
Ingredients
For the dough:
- 1 1/2 cups all-purpose flour, plus more, to taste, for dusting a work surface
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- 2 tablespoons vegetable shortening
- 5 tablespoons ice water
For the filling:
- 3 pounds sweet potatoes
- 1/2 cup heavy cream
- 1/2 cup light brown sugar, packed
- 3 large eggs, lightly beaten
- 2 tablespoons unsalted butter, melted
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon nutmeg, freshly grated
For the praline sauce:
- 2 cups pecans
- 1 1/2 cups sugar
- 1 cup water
- 1 cup heavy cream
- 1/4 cup bourbon
Directions
Step 1 –In a food processor, add 1 1/2 cups of the flour, 2 teaspoons of the sugar, and 1/2 teaspoon of the salt and pulse to combine.
Step 2 –Add 6 tablespoons of the cold butter and the vegetable shortening to the flour mixture and pulse until it resembles coarse meal.
Step 3 –Add 5 tablespoons of the ice water to the flour mixture and process until the dough just starts to form.
Step 4 –Use the extra flour to dust a work surface.
Step 5 –Turn the dough onto the prepared surface and gently knead it.
Step 6 –Pat the dough into a disk, wrap it in plastic wrap, and place it in the refrigerator, for at least 1 hour or up to overnight.
Step 7 –Preheat the oven to 375 degrees F.
Step 8 –Use the extra flour to dust a new work surface and roll the dough out into an 11-inch-wide circle that is about 1/8-inch-thick.
Step 9 –Place the dough circle in a 9-inch pie dish and trim it so that the overhang is about 3/4-inch-long. Fold the overhang under itself and crimp it decoratively.
Step 10 –Prick the bottom of the crust all over, then chill it in the refrigerator until it is firm.
Step 11 –Line the chilled crust with foil and fill it with pie weights or dried beans.
Step 12 –Bake the crust until it is lightly golden around the edge, about 20 minutes.
Step 13 –Discard the foil and the weights and bake the crust until it is golden-brown and cooked on the bottom, about 12 minutes. Cover the rim of the crust with foil if it starts to brown too quickly.
Step 14 –Transfer the pie dish to a wire rack and leave the oven on.
Step 15 –Pierce the sweet potatoes, place them on a foil-lined baking sheet, and bake them until they are tender, about 1 hour.
Step 16 –Let the baked sweet potatoes cool slightly.
Step 17 –Slit the sweet potato skins and scoop the flesh from each into a large bowl.
Step 18 –Mash the sweet potatoes until they are smooth.
Step 19 –Whisk 1/2 cup of the heavy cream, the brown sugar, the eggs, the remaining melted butter, the vanilla, the remaining salt, the cinnamon, the allspice, and the nutmeg into the mashed sweet potato.
Step 20 –Pour the sweet potato filling into the crust.
Step 21 –Spread the pecans onto a rimmed baking sheet and bake until they are browned and fragrant, about 12 minutes.
Step 22 –Let the roasted pecans cool, then coarsely chop them.
Step 23 –In a medium saucepan over medium, add the remaining sugar and the remaining water and cook, without stirring, until a deep amber caramel forms, about 20 minutes.
Step 24 –Gradually stir the remaining heavy cream into the sauce and cook, stirring constantly, until the lumps dissolve, about 2 minutes.
Step 25 –Transfer the saucepan from the heat, then stir the bourbon and the roasted pecans into the sauce.
Step 26 –Pour the sauce over the center of the pie.
Step 27 –Slice and serve the pie warm or at room temperature.
