A crunchy nut topping is layered between a sweet potato mixture and on the top of this unique tasting pie. Great for Thanksgiving dessert.

Pecan Praline Sweet Potato Pie

Praline Topping:
2/3 cup chopped pecans
2/3 cup Equal® Spoonful*
1/4 cup dark molasses
3 tablespoons stick butter or margarine, melted

Pie Filling:
Pastry for single crust 9-inch pie
2 cups cooked mashed sweet potatoes (about 2 pounds)
1/2 cup Equal® Spoonful**
2 large eggs
1 teaspoon rum extract or 2 tablespoons rum
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground cloves
1 1/2 cups evaporated fat-free milk

For Praline Topping: Combine pecans, 2/3 cup Equal®, molasses and melted butter. Set aside.
For Pie Filling: Roll pastry on floured surface into circle 1-inch larger than inverted 9-inch pie plate.
Ease pastry into plate; trim and flute edge. Set aside.
Combine sweet potatoes, 1/2 cup Equal®, eggs, rum extract and spices in mixing bowl on medium speed of mixer. Gradually stir in evaporated milk.
Spoon half of praline topping over bottom of pie pastry. Pour in sweet potato mixture. Bake in preheated 425°F oven for 15 minutes.
Reduce oven temperature to 300°F (150°C). Carefully spoon remaining praline topping over top of pie. Bake 45 to 50 minutes or until filling is firm. Cool on wire rack. Serve warm or at room temperature.

Makes 8 servings.

* May substitute 16 packets Equal sweetener

** May substitute 12 packets Equal sweetener

Nutrition Information Per Serving: calories 360, protein 8 g, carbohydrate 39 g, fat 20 g, cholesterol 72 mg, sodium 254 mg.

Food Exchanges: 2 1/2 starch, 4 fat.

Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®