This incredible Sweet Potato Slab Pie with a Toffee Pecan Streusel is a fantastic way to make pie for a crowd. The buttery puff pastry crust, pumpkin pie spiced sweet potato filling and toffee pecan steusel topping needs nothing more than a dollop of whipped cream and a fork. Serve it at Thanksgiving as an alternative to pumpkin pie or use it as occasion to celebrate that delicious orange root-tuber we Southerners love.
This sweet potato slab pie is a recipe I developed for a special Thanksgiving buffet article I wrote for Relish magazine this year. The editor asked for an alternative to pumpkin pie that would please a crowd. It seemed like a no-brainer to me that this sweet potato slab pie would not only fit the bill but, delight the pie eaters at any Thanksgiving buffet. One piece of equipment that’s essential to making a slab pie is a jelly roll pan. The crust is made using puff pastry which eliminates the need to make a homemade pie crust for those who may be pie crust shy. For the filling, you can roast your own sweet potatoes or puree canned sweet potatoes for a time saver.
Pumpkin pie spice gives the creamy sweet potato filling a little “oomph” and the buttery toffee pecan streusel is the perfect topping. It’s terrific served at room temperature with a dollop of fresh whipped cream for a winning dessert ideal for serving at any potluck buffet.
- 1 (17) oz package frozen puff pastry, thawed per package instructions
- 4 cups sweet potato puree
- 1 cup granulated sugar
- 1 cup heavy cream
- 5 large eggs, lightly beaten
- 1 Tbsp pumpkin pie spice
- 1 Tbsp pure vanilla extract
- ½ tsp salt
- ⅔ cup vanilla wafer crumbs
- ¼ cup cold butter, cubed
- ½ cup pecan pieces
- ½ cup toffee bits
- Preheat the oven to 375°F. Lightly spray an 101/2 x 151/2-inch jelly roll pan with cooking spray.
- On a non-stick or lightly floured surface roll use a rolling pin to roll each sheet of puff pastry into roughly a 10 x 12-inch rectangle. Lay each piece across the pan meeting in the middle. Press evenly onto the bottom and sides of the pan. Trim the edges if needed. Prick the pastry with a fork.
- Cover with a piece of parchment or aluminum foil and spread beans or pie weights over the parchment. Parbake the crust at 375°F for 10 minutes. Lower the oven temperature to 350°F.
- Meanwhile, in a medium size mixing bowl, whisk together the sweet potato puree, sugar, cream, eggs, pumpkin pie spice, vanilla and salt. Whisk until fully combined then pour evenly over the parbaked crust.
- Place into the oven and bake for 30 minutes.
- To make the streusel, cut cold butter into the vanilla wafer crumbs until it resembles cornmeal. Mix in the pecan pieces and toffee bits by hand.
- After 30 minutes of baking sprinkle over the sweet potato custard. Continue to bake at 350°F for an additional 30 minutes or until golden and set when gently shaken.
- Cool completely and chill.
- Cut into 24 equal pieces then serve with a dollop of whipped cream, if desired.