Sweet Potato Pie With Pecan Streusel

By á-170456

Ingredients

• 1 1/2 cups butter - (3 sticks) divided, and at room temperature
• 1 cup light brown sugar divided
• 1 cup riced cooked sweet potatoes (1 to 2 potatoes; baked are best)
• 3 eggs separated
• 3/4 cup heavy cream
• 1/4 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon freshly-grated nutmeg
• 1/4 teaspoon ground cloves
• 1/4 cup bourbon
• 1 partially baked 9" pie crust
• 1/4 cup flour
• 1/4 cup chopped pecans

Details

Servings 8

Preparation

Step 1

Heat the oven to 375 degrees.

Cream 1 cup (2 sticks) of the butter with three-fourths cup brown sugar until light. Beat in the sweet potatoes, then the egg yolks and cream. Add the salt, cinnamon, ginger, nutmeg and cloves and mix well. Beat in the bourbon.

In a separate clean bowl, beat the egg whites until stiff. Add one-quarter of the whites to the sweet potato mixture and stir in well. Gently fold in the remaining whites. Pour into the pie crust.

Combine the remaining butter, the remaining one-fourth cup brown sugar, flour and pecans and beat until well mixed. Crumble the mixture evenly over the top of the filled pie.

Bake in the center of the oven until the top is golden brown and the filling is set, about 40 minutes. Cool completely before cutting.

This recipe yields 8 servings.

Each serving: 526 calories; 5 grams protein; 45 grams carbohydrates; 2 grams fiber; 35 grams fat; 18 grams saturated fat; 157 mg. cholesterol; 208 mg. sodium.