This sweet potato pie is silky smooth, sweet and spiced just right then made even sweeter and more decadent with a buttery pecan topping. Comforting and delicious for Thanksgiving and Fall celebrations!
9" premade or your favorite pie dough recipe
2 cups mashed dark orange sweet potatoes *see note
1/2 cup packed light brown sugar
2 Tbsps corn syrup
1 cup evaporated milk
3 large eggs
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground cloves
1/8 tsp ground ginger or pinch of freshly grated ginger
1/4 cup packed light brown sugar
3 Tbsps flour
2 Tbsps unsalted butter -melted
1/4 tsp ground cinnamon
1/2 cup chopped pecans
Prepare crust in pie pan and crimp edges, place in refrigerator. For smoothest consistency process sweet potatoes until smooth in food processor. *To cook sweet potatoes - prick all over with fork, place on a large plate and microwave 15-20 minutes until very soft and surface is slightly wet, flipping and checking every 5 mins. Immediately slice in half to release steam. When cool enough to handle scoop flesh into bowl of food processor, process until smooth. Preheat oven to 425 degrees. When potatoes are smooth place 2 cups in stand mixer fitted with a whisk attachment. Add the remaining filling ingredients and beat until smooth. Remove crust from refrigerator and place on cookie sheet. Pour filling into crust.
Bake for 15 minutes, then reduce oven temperature to 350 degrees and rotate pan, let bake an additional 20 minutes. Meanwhile prepare topping: Mix together all ingredients except butter, then add butter and mix.
Carefully sprinkle topping over pie.
Continue baking an additional 15-20 minutes until there is a minimum amount of jiggle in the pie and streusel is golden brown. Let cool completely, about 3 hours. Store in the refrigerator until ready to serve.
Recipe adapted from Pillsbury.com
Pyrex Pie Plate and Keeper and other pie tools available in my store:http://astore.amazon.com/rosscoubak-20/detail/B002PEVOPE