Paula Deen’s Sweet Potato Praline Crunch Pie

Pie

All-purpose flour, for dusting

One 9-inch unbaked prepared piecrust

1 ¾ cups mashed cooked sweet potato

1 cup packed light brown sugar

½ cup sour cream

4 tablespoons (1/2 stick) butter, melted

2 large eggs

2 tablespoons bourbon (optional)

1 ¾ teaspoons ground cinnamon

½ teaspoon ground ginger

½ teaspoon salt

Topping

1 cup pecan halves

2 tablespoons packed light brown sugar

¼ teaspoon ground cinnamon

Preheat oven to 375°F. Bake piecrust according to package directions, usually about 10 minutes.

While the piecrust is in the oven, whisk together the sweet potato, brown sugar, sour cream, melted butter, eggs, bourbon (if using), cinnamon, ginger, and salt. Pour the filling into the piecrust.

To make the topping: In a small bowl, stir together the pecans, brown sugar, and cinnamon. Sprinkle over the surface of the pie. Bake until the filling is set, 35 to 40 minutes. Let cool before slicing serving up.

Serve with fresh whipped cream.