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Sweet Potato Pie with Pecan Streusel

Sweet Potato Pie with Pecan Streusel

Sweet Potato Pie with Pecan Streusel

  • Cook Time: 1 Hour, 15 Minutes
  • Yield: 8 servings

Inspired from the kitchens of the Louisiana Bayou.

Ingredients

  • ½ tsp. salt
  • 1 (9-inch) unbaked pie crust (deep dish is best)
  • 1 can (29 ounces) sweet potatoes OR yams, drained
  • ¼ c. evaporated milk
  • 2 eggs
  • 2 tsp. Pumpkin Pie Spice
  • ½ c. brown sugar
  • ½ c. white sugar

Topping

  • 1 tbsp. butter OR margarine, melted
  • 13 c. white sugar
  • 2 tbsp. evaporated milk
  • ¾ c. chopped pecans
  • 13 c. brown sugar

Directions

  1. Preheat oven to 425ºF
  2. Beat sweet potatoes in large bowl, using an electric mixer. Add eggs, sugars, salt and pumpkin pie spice; beat until thoroughly combined. Gradually add milk; mix until smooth. Pour into pie crust. (Pour any extra filling in a ramekin or custard cup and bake with pie).
  3. Bake for 15 minutes at 425ºF. Reduce heat to 325º F, cover crust with foil to prevent overbrowning; bake for 25 minutes.
  4. Combine all topping ingredients in small bowl. Spoon evenly over top of pie. Bake an additional 15 to 20 minutes or until a knife inserted in center comes out clean. Cool. To serve, garnish with whipped cream and additional pecans, if desired.
  5. Store leftovers in refrigerator
  6. No pumpkin pie spice?  Substitute 3/4 teaspoon cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground ginger