Although Thanksgiving may have passed, the holiday season is upon us and this is a favorite in our family. In fact, we don’t eat pumpkin pie anymore!

Ingredients:

• 1 (9-inch) unbaked pastry shell
• 1 pound sweet potatoes or yams, cooked and peeled
• 1/4 C margarine or butter
• 1 (14-ounce) can sweetened condensed milk
• 1 t vanilla
• 1 t cinnamon
• 1 t allspice
• 1/4 t salt
• 2 eggs, beaten
• Praline topping (instructions below)

Directions:

• Preheat oven to 350F.
• In large mixer bowl, beat hot sweet potatoes with margarine.
• Add sweetened condensed milk, vanilla, spices and salt.
• Beat until smooth.
• Stir in eggs.
• Pour into pastry shell.
• Bake 50 to 55 minutes or until center is set.
• Top with warm praline.
• Serve warm or chilled.

Tip: 1 (16 to 18 ounce) can sweet potatoes or yams, drained, can be substituted for fresh. Melt margarine. Proceed as above.

Praline Topping:

• In small saucepan, combine 1/2 C whipping cream, 1/3 C firmly packed brown sugar, and 1/2 t vanilla extract.
• Cook and stir until sugar dissolves.
• Boil rapidly 5 to 8 minutes or until thickened, stirring occasionally.
• Remove from heat.
• Stir in 1/2 C chopped toasted pecans. (Makes about 2/3 cup)