Mallow-Praline Sweet Potato Pie

This sweet potato pie -- made with baked or canned sweet potatoes -- is all set to take center stage at the Thanksgiving table. Although the recipe offers alternatives for crystalized ginger, freshly grated nutmeg, and buttermilk, use the original ingredients if you can. They make this an amazing pie.

Mallow-Praline Sweet Potato Pie
Photo: Blaine Moats
Prep Time:
45 mins
Bake Time:
45 mins
Cool Time:
1 hr
Total Time:
45 mins


  • 1 ⅔ cup cooked, mashed orange sweet potatoes* or one 17.2-ounce can whole sweet potatoes, drained and mashed

  • cup granulated sugar

  • ¼ cup pure maple syrup

  • 1 teaspoon finely chopped crystallized ginger or 1/2 teaspoon ground ginger

  • ½ teaspoon ground cinnamon

  • ½ teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg

  • ¼ teaspoon ground allspice

  • teaspoon salt

  • 3 eggs, lightly beaten

  • 1 cup buttermilk or sour milk**

  • 1 recipe Baked Pastry Shell

  • 2 tablespoon butter

  • 2 tablespoon packed brown sugar

  • 2 tablespoon pure maple syrup

  • 1 tablespoon milk

  • ½ cup chopped pecans

  • 1 cup tiny marshmallows

Baked Pastry Shell

  • 1 ½ cup all-purpose flour

  • ½ teaspoon salt

  • ¼ cup shortening

  • ¼ cup butter (or shortening), cut up

  • ¼ cup ice water


  1. Preheat oven to 375 degrees F. For filling, in a large bowl stir together sweet potatoes, granulated sugar, the 1/4 cup maple syrup, the ginger, cinnamon, nutmeg, allspice, and salt. Add eggs; beat lightly with a fork just until combined. Gradually stir in buttermilk until thoroughly combined.

  2. Place the Baked Pastry Shell on a foil-lined baking sheet on the oven rack. Carefully pour filling into pastry shell. Bake for 30 minutes.

  3. Meanwhile, in a small saucepan melt the butter over medium heat. Gradually stir in brown sugar, the 2 tablespoons maple syrup, and the milk. Cook and stir until mixture comes to boiling. With pie on the oven rack, sprinkle partially baked pie with pecans and marshmallows. Carefully pour hot brown sugar mixture over the top. Bake for 15 to 20 minutes more or until center appears set when shaken. Cool on a wire rack for at least 1 hour. Cover and chill within 2 hours.

Baked Pastry Shell

  1. Preheat oven to 450 degrees F. In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time (1/4 to 1/3 cup total), until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together. On a lightly floured surface use your hands to slightly flatten pastry. Roll pastry from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with edge of pie plate. Crimp edge as desired. With a fork, prick side and bottom of pastry. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 6 to 8 minutes more or until pastry is golden. Cool on a wire rack.


To prepare mashed sweet potatoes, in a covered medium saucepan cook about 18 ounces peeled, cubed sweet potatoes in enough boiling salted water to cover for 25 to 30 minutes or until tender. Drain potatoes. Mash potatoes with a potato masher or beat with an electric mixer on low speed until mashed.


To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let stand for 5 minutes before using.


If desired, make decorative edge. Roll Pastry for Single-Crust Pie from center to edge to a 12-inch square. Using a pastry wheel, cut pastry into 1/2-inch-wide strips. Cut each strip into 1-1/2-inch lengths. Brush edge of pie with water. Attach strips diagonally around edge of pie.

Prepare as directed. Cover and chill for up to 48 hours.

Nutrition Facts (per serving)

468 Calories
22g Fat
61g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 468
% Daily Value *
Total Fat 22g 28%
Saturated Fat 8g 40%
Cholesterol 104mg 35%
Sodium 333mg 14%
Total Carbohydrate 61g 22%
Total Sugars 31g
Protein 8g
Vitamin C 9.4mg 47%
Calcium 90.9mg 7%
Iron 2.5mg 14%
Potassium 336mg 7%
Fatty acids, total trans 1g
Folate, total 60.5mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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