Sliced Sweet Potato Pie w/Streusel Topping

By MarieR

Southern Living, November 2013

November 12, 2013

Ingredients

• 1/2 (14.1-oz.) package refrigerated piecrusts
• 2 1/2 pounds small, slender sweet potatoes, peeled and cut into 1/8
• inch to 1/4 inch rounds
• 1/2 cup granulated sugar
• 2 (4x 1 inch) orange peel strips
• 1/2 cup firmly packed light brown sugar
• 2 tablespoons all purpose flour
• 2 teaspoons pumpkin pie spice
• 1 teaspoon loosely packed orange zest
• 1/2 teaspoon table salt
• Streusel Topping
• Ingredients
• 3/4 cup coarsely chopped pecans
• 1/4 cup plus 1 Tbsp. all-purpose flour
• 1/4 cup firmly packed light brown sugar
• 3 tablespoons butter, melted
• 1 tablespoon granulated sugar
• 1/4 teaspoon pumpkin pie spice
• 1/8 teaspoon table salt
• Preparation
• Stir together pecans, flour, brown sugar, melted butter, granulated sugar, pumpkin pie spice, and table salt. Let stand 30 minutes. Crumble into small pieces.

Details

Servings 8
Adapted from keyingredient.com

Preparation

Step 1

1. Preheat oven to 375°. Fit piecrust into a 9-inch deep-dish pie plate; fold edges under, and crimp. Bring potatoes, next 2 ingredients, and 1 cup water to a boil in a Dutch oven. Cover, reduce heat to medium, and simmer 6 minutes or until potatoes are just tender.

2. Transfer potatoes to a large colander, reserving cooking liquid. Rinse potatoes with cold water. Transfer cooking liquid and orange peel strips to a small saucepan, and bring to a boil over medium-high heat. Reduce heat to medium, and simmer, stirring occasionally, 10 to 12 minutes or until reduced to 1/4 cup. Reserve 2 Tbsp. potato-orange liquid; discard remaining liquid.

3. Transfer potatoes to a bowl; toss with brown sugar, next 4 ingredients, and reserved 2 Tbsp. potato-orange liquid. Spoon into crust; sprinkle with streusel.

4. Bake at 375° for 1 hour and 5 minutes to 1 hour and 15 minutes, shielding with aluminum foil after 30 minutes to prevent excessive browning. Cool completely.