Sweet Potato Pie with Pecan Streusel Recipe
- Cook Time: 1 Hour, 15 Minutes
- Yield: 8 servings
- Inspired from the kitchens of the Louisiana Bayou.
Ingredients
- 1/2 tsp salt
- 1 (9-inch) unbaked pie crust (deep dish is best)
- 1 can (29 ounces) sweet potatoes OR yams, drained
- 1/4 cup evaporated milk
- 2 eggs
- 2 tsp Pumpkin Pie Spice
- 1/2 cup brown sugar
- 1/2 cup white sugar
Topping
- 1 tbsp butter OR margarine, melted
- 1/3 cup white sugar
- 2 tbsp evaporated milk
- 3/4 cup chopped pecans
- 1/3 cup brown sugar
Directions
- Preheat oven to 425ºF
- 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).
- Bake for 15 minutes at 425ºF. Reduce heat to 325º F, cover crust with foil to prevent overbrowning; bake for 25 minutes.
- 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.
- Store leftovers in refrigerator
- 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
