Cinnamon Streusel Sweet Potato Pie

By á-24895

Sweet potato pie just got sweeter with the addition of a buttery, nutty topping. It's easy with a frozen pie crust. Top with sweetened whipped cream and scoop of ice cream.

Ingredients

• FILLING:
• 1 1/2 cups mashed cooked dark orange sweet potatoes (about 1 pound uncooked)
• 1/2 cup brown sugar, packed
• 2 tablespoons corn syrup
• 1 cup evaporated milk
• 3 eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground ginger
• CRUST:
• 1 Pillsbury® Pet-Ritz® frozen deep dish pie crust
• STREUSEL:
• 1/4 cup brown sugar, packed
• 2 tablespoons all-purpose flour
• 2 tablespoons butter or margarine
• 1/4 teaspoon ground cinnamon
• 1/4 cup pecans, chopped
• 1/4 cup walnuts, chopped
• TOPPING:
• 1 cup sweetened whipped cream, if desired

Details

Servings 8
Preparation time 20mins
Cooking time 230mins

Preparation

Step 1

Place cookie sheet on oven rack. Heat oven to 425°F.

Place sweet potatoes in food processor; cover and process until smooth. In 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°F; 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 streusel is golden brown. Cool completely, about 3 hours.

Serve pie with sweetened whipped cream. Store covered in refrigerator. 8 servings.