Sweet Potato Pie and Maple Praline Sauce

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If you're looking for something different this 4th of July, how about baking a Southern tradition, Sweet Potato Pie?! This pie is delicious and with the Maple Praline Sauce it will make your friends and family beg you for the recipe. This pie is as good or better than Pecan pie and once you make it, it will become part of your holidays celebration at any time of the year!

Ingredients
  • 1 Wholly Wholesome Organic Traditional pre-made pie shell for a 9-inch pie (can find at Hannaford's markets as well as other local markets in Vermont)
  • 1 cup of white sugar, divided
  • 1 cup of chopped pecans
  • 1 teaspoon of ground cinnamon
  • 4 extra large eggs, lightly beaten
  • 1 ½ cups of mashed sweet potatoes
  • ¾ cup buttermilk
  • ¼ cup of butter melted
  • ¼ cup of REAL maple syrup 
  • ¼ teaspoon of ground cloves

Maple Praline Sauce
  • ¼ cup of butter, cubed
  • ½ cup of chopped pecans
  • ½ cup of white sugar
  • ½ REAL maple syrup
  • ¼ cup of non-fat plain Greek yogurt

Preparation
  1. Line a 9-inch deep-dish pie plate with your pastry crust: trim the edges and flute the edges. In a small mixing bowl combine ¼ cup of sugar, chopped pecans, and cinnamon. Sprinkle evenly in your pastry shell and set aside.
  2. In a large mixing bowl combine the beaten eggs, sweet potatoes, butter milk, butter, real maple syrup, cloves and the remaining sugar. Pour over the Pecan layer in the pie plate.
  3. Bake at 350 degrees for 60 to 70 minutes or until a knife inserted in the center of the pie comes out clean. Cover the edges of the crust with strips of foil during the last 15 minutes to prevent over browning of the crust if necessary. Cool on a wire rack.
  4. Now for the Praline sauce. In a heavy skillet, melt the butter. Add the pecans: cook over medium heat until toasted, about 4 to 5 minutes. Add your sugar and real Maple syrup: cook and stir for 2 to 4 minutes or until the sugar has dissolved. Remove from the heat and stir in your non-fat plain Greek yogurt. Swirl the sauce over the pie and you're ready to serve warm or chill in the refrigerator for a couple of hours. This pie a great warm or cold. Enjoy!

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