Sweet Potato Slab Pie with a Toffee Pecan Streusel

Course Dessert, Pie

Cuisine American, Southern

Keyword southern-sweet-potato-pie, sweet-potato-recipes, sweet-potato-slab-pie

Prep Time 25

Cook Time 1 10

Cooling time 2

Total Time 3 35

Servings pieces

Calories 275kcal

Author Melissa Sperka

Ingredients

1 17 oz package frozen puff pastry, thawed per package instructions (2 pieces)
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
1/2 tsp salt
Streusel:
2/3 cup vanilla wafer crumbs
1/4 cup cold butter cubed
1/2 cup pecan pieces
1/2 cup toffee bits

Instructions

Preheat the oven to 375°F. Lightly spray an 10 1/2 x 15 1/2-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 10x12-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.
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.

Notes

Filling options: For roasting you'll need around 5-6 large sweet potatoes for the filling. If using canned, (2) 40 oz cans cooked sweet potatoes or yams drained and pureed.

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