Sweet Potato Praline Pie

• Pastry for single-crust pie (9 inches)
• 2 large eggs
• 2 cups mashed sweet potatoes
• 1 can (12 ounces) evaporated milk
• 3/4 cup sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3 tablespoons brown sugar
• 3 tablespoons light corn syrup
• 1 tablespoon butter
• 1/2 teaspoon vanilla extract
• 1 jar (3 ounces) macadamia nuts, coarsely chopped
• 1/2 cup heavy whipping cream, whipped

1. Line a 9-in. pie plate with pastry. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
2. In a large bowl, combine the eggs, sweet potatoes, milk, sugar, cinnamon, vanilla, ginger, nutmeg and salt. Pour into pastry. Bake at 425u0b0 for 15 minutes. Reduce heat to 350u0b0; bake 25 minutes longer.
3. Meanwhile, in a small saucepan, bring the brown sugar, corn syrup and butter to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Remove from the heat; stir in vanilla.
4. Sprinkle nuts over pie; drizzle with caramel. Place a foil-lined
5. on a rack below the pie to catch any spills. Bake the pie 10-15 minutes longer or until caramel starts to bubble. Cover edges with foil to prevent overbrowning if necessary. Cool on a wire rack.
6. Garnish pie with whipped cream. Refrigerate leftovers.

pastry, eggs, mashed sweet potatoes, milk, sugar, ground cinnamon, vanilla, ground ginger, ground nutmeg, salt, brown sugar, light corn syrup, butter, vanilla, nuts, heavy whipping cream

Taken from www.tasteofhome.com/recipes/sweet-potato-praline-pie/ (may not work)