Sweet Potato Pie

Course Dessert

Cuisine American, Southern

Keyword southern-sweet-potato-pie, sweet-potato-pie-recipe

Prep Time 20

Cook Time 1 20

Chill time 2

Total Time 3 40

Servings pieces

Calories 488kcal

Author Melissa Sperka

Ingredients

1 9-inch refrigerated pie crust or frozen deep dish
2 cups pureed sweet potatoes
1 cup heavy cream
1/2 cup granulated sugar
1/2 cup light brown sugar
3 large eggs
2 tsp pumpkin pie spice
2 tsp pure vanilla extract
1/4 tsp salt
Streusel Topping:
1/3 cup crushed vanilla wafer crumbs
1 Tbsp granulated sugar
1/4 tsp ground cinnamon or pumpkin pie spice
2 Tbsp cold unsalted butter cubed
1/4 cup chopped pecans
1/4 cup English toffee bits (Bits-o-Brickle)
2 cups fresh whipped cream for serving optional

Instructions

Preheat the oven to 350°F. Lightly spritz a 9-inch deep dish pie pan with cooking spray. Press the pie crust firmly into the pie pan. Prick the bottom of the pie crust with a fork. Place onto a baking sheet and into the oven to bake for 7 minutes. Set aside.
In a medium mixing bowl, whisk together sweet potato puree, cream, granulated sugar, brown sugar, eggs, pumpkin pie spice, vanilla and salt . Mix until fully combined.
Pour custard into crust. Place into the oven and bake for 30 minutes.
Meanwhile, in a small mixing bowl, mix together vanilla wafer crumbs, granulated sugar and cinnamon. Cut butter into the mixture using a pastry blender or two forks until it resembles coarse crumbs. Mix-in the chopped pecans and English toffee bits by hand.
After baking for 30 minutes, sprinkle the pecan-crunch streusel over the top of the custard. Continue to bake for an additional 30 minutes until the custard is set when gently shaken and the pecan-crunch streusel is golden. Cover the edge of the crust with aluminum foil to prevent over-browning, if needed.
Cool the pie to room temperature then chill completely before cutting. Overnight is ideal. Serve with a dollop of fresh whipped cream, if desired.
Baked Sweet Potatoes:
Bake sweet potatoes with the skin intact in a 375°F oven on a sheet pan for around an hour or until fork tender.
Allow them to cool until they're cool enough to handle, then slice and using a tablespoon scoop out the sweet potato flesh from the peel.
Puree the flesh in a stand blender or using a hand mixer and cool then proceed with the recipe.

Notes

Canned Sweet Potatoes or Fresh Sweet Potatoes - You can use canned sweet potatoes pureed in a food processor for the filling of this pie or bake your own sweet potatoes and make it from scratch.
Crust - You can use a frozen crust or make your own pie dough for this recipe.
Heavy Cream - You can use light cream or evaporated milk in place of heavy cream. Both are thinner and may affect how long the pie will need to bake.
Pumpkin Pie Spice - Pumpkin pie spice is a blend of varying amounts of ground cinnamon, ground nutmeg, ground ginger, ground clove and allspice. It's commonly used in fall baking and it works beautifully in this recipe bringing seasonal flavor to this sweet potato pie. You may opt to use all cinnamon in its place, if desired.
Meringue Topping - You could omit the streusel topping and use a meringue topping, instead. To make it you you'll need 2-3 large egg whites plus 1/2 teaspoon cream of tarter and 2-3 tablespoons granulated sugar. Beat together using a hand mixer until soft peaks form. Frost the top of the pie with the meringue then brown it for a few minutes in the oven under the broiler.
Nuts - You can use pecans or walnuts for the streusel topping.

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