I took it to work and she allowed the office to devour it and took the little that was left over home to her husband. But she said it was amazingly good. So I can give myself a little pat on the back. Thanks again Pinterest!! It was a recipe I saw there and I tweaked the streusel topping since I didn't have any toffee bits and I didn't feel like leaving the house at that time. Still tasted great. Here ya go
Slightly tweaked Sweet Potato Pie with Streusel Crunch:
Heat oven to 350 degrees
- 1 9-inch refrigerated pie crust
- 2 cups pureed sweet potatoes ( I bought a can and used my hand mixer to puree it)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup heavy cream (didn't have any in the house, so I used about 1/2cup of milk)
- 3 large eggs, beaten
- 2 tsp vanilla or rum extract
- 2 tsp pumpkin pie spice (1tsp allspice, 1tsp nutmeg, and 3tsp cinnamon)
- 1/4 tsp salt
- 1/3 cup crushed vanilla wafer crumbs( I'm lazy and there were graham crackers in the pantry)
- 1 Tbsp granulated sugar
- 1/4 tsp ground cinnamon
- 2 Tbsp cold butter, cubed
- 1/4 cup chopped pecans
- 1/4 cup English toffee bits (skipped entirely)
- 2 cups fresh sweetened whipped cream, for garnish (only if you want it)
In a electric mixing bowl, mix the pureed potatoes, sugars, and mix together. Add one egg at a time, then vanilla extract and the seasonings and salt.
- Roll out dough in a 9 inch pie pan and pinch edges together and fork prick the bottom the pan. Put in over and let bake for about 7 minutes.
- Meanwhile, crush 1/3 cup of graham crackers or vanilla wafers with sugar and cinnamon and pecans. Add the cubed butter and use a fork to make it crumble.
- Take crust out of the oven and pour sweet potato mix into pan and put back into oven and bake for 30 minutes. Take out again and put crumble on top of pie and one more time put back in oven for another 30 minutes until set. Let cool completely and then refrigerate. I think it tastes better at room temperature.
- Enjoy!!
