“Since Thanksgiving is just around the corner, I thought I would post some
scrumptious dessert recipes! I hope you will try a few! They are very good!
I love sweet potato pies! This is a different version but very good!”
~ Mama Peggy
A relatively modern twist on good ol’ traditional Southern sweet potato pie. The classic custard base is complimented by a crunchy, spiced flour and sugar topping. The end result of the brown sugar and evaporated milk is a mellow, almost caramel-like flavor rather than being super sugary-sweet. Then the streusel topping adds a brown sugar and toasted pecan crunch.
Filling Ingredients
- ▢ — 1 ½ cups mashed cooked dark orange sweet potatoes (about 1 lb uncooked)
- ▢ — ½ cup packed brown sugar
- ▢ — 2 tbsp. corn syrup
- ▢ — 1 cup evaporated milk
- ▢ — 3 eggs
- ▢ — 1 tsp. ground cinnamon
- ▢ — ½ tsp. ground nutmeg
- ▢ — ⅛ tsp. ground cloves
- ▢ — ⅛ tsp. ground ginger
Crust
- ▢ — 1 Pet-Ritz frozen deep pie crust
Streusel Ingredients
- ▢ — ¼ cup brown sugar
- ▢ — 2 Tbsp. all-purpose flour
- ▢ — 2 Tbsp.butter or margarine
- ▢ — ¼ tsp.ground cinnamon
- ▢ — ¼ cup chopped pecans
- ▢ — ¼ cup chopped walnuts
Topping
- ▢ — 1 cup Cool Whip, if desired.
Instructions
- ▢ — Place cookie sheet on oven rack.
- ▢ — Heat oven to 425 degrees.
- ▢ — Place sweet potatoes in food processor; cover and process until smooth.
- ▢ — In a large bowl, mix sweet potatoes and remaining filling ingredients with wire whisk until smooth.
- ▢ — Pour into frozen pie crust.
- ▢ — Bake on cookie sheet 15 minutes.
- ▢ — Reduce oven temperature to 350 degrees. Bake 20 minutes longer.
- ▢ — Meanwhile in small bowl, mix streusel ingredients.
- ▢ — Carefully sprinkle streusel over filling.
- ▢ — Bake 10 to 15 minutes longer or until knife inserted in center comes out clean and struesel is golden brown.
- ▢ — Cool completely (about 3 hours).
- ▢ — Serve pie with Cool Whip! Store covered in refrigerator! Enjoy!
