Ingredients
3/4 cup sugar3/4 cup packed brown sugar3/4 cup half-and-half cream3 tablespoons butter1-1/4 cups chopped pecans1/2 teaspoon vanilla extract1 sheet refrigerated pie pastryFILLING:1-3/4 cups mashed sweet potatoes3 large egg yolks1 cup sugar1/2 cup whole milk1/2 cup half-and-half cream6 tablespoons butter, softened2 teaspoons lemon extract1/2 teaspoon ground cinnamon1/2 teaspoon ground nutmegWhipped cream
Preparation
Line a 15x10x1-in. pan with waxed paper; set aside. For praline crumbles, in a large saucepan over medium heat, combine the sugar, brown sugar, cream and butter. Cook and stir until sugar is dissolved. Stir in pecans.
Bring to a boil; cook and stir until a candy thermometer reads 238° (soft-ball stage), about 10 minutes. Remove from the heat. Add vanilla; stir for 2-3 minutes or until mixture thickens slightly and begins to lose its gloss. Quickly drop by heaping tablespoonfuls onto prepared pan. Let stand at room temperature until set. Coarsely chop.
Unroll pastry into a 9-in. pie plate; flute edges. Sprinkle 1 cup praline crumbles into pastry. Place the sweet potatoes, egg yolks, sugar, milk, cream, butter, extract and spices in a food processor. Cover and process just until blended. Pour into crust.
Bake at 450° for 15 minutes. Reduce heat to 350°. Bake 30-35 minutes longer or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.
Cool on a wire rack. Garnish with whipped cream and remaining praline crumbles.
