Shelly's Recipe

Sweet Potato Toffee Pie

Category: Pies - Miscellaneous

Makes 1 (9-inch) pie

1/2 (14.01-ounce) package refrigerated pie crust
3 cups cooked mashed sweet potatoes
2 1/2 cups toffee bits, divided
1 (14-ounce) can sweetened condensed milk
1/2 cup unsalted butter, melted and divided
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
144 teaspoon salt
1 cup firmly packed brown sugar
1 cup all-purpose flour, sifted
Garnish: whipped cream, toffee bits

Preheat oven to 350.

On a lightly floured surface, unroll pie crust, and roll into a 12-inch circle. Press pie crust into a 9-inch pie plate, folding edges under crimping, if desired.

In a large bowl, combine sweet potatoes, 1 cup toffee bits, condensed milk, 1/4 cup melted butter, and next 5 ingredients. Beat with a mixer at medium speed until well blended. Pour into prepared crust.

Cover loosely with aluminum foil, and bake for 40 minutes.

In a medium bowl, stir together brown sugar, flour, remaining 1 1/2 cups toffee bits, and remaining 1/4 cup melted butter. Gently spread on top of pie, and bake, uncovered, for 20 minutes more.

Remove from oven, and let cool for 1 hour. Garnish with whipped cream and toffee bits, if desired.