Shelly's Recipe

SWEET POTATO PIE WITH PECAN STREUSEL

Category: Pies - Cream and Custard

1 partially baked 9-inch pie crust

Pecan Streusel Topping
3 tablespoons firmly packed, light brown sugar
1 tbsp demerara sugar (large grain)
1 tsp ground cinnamon
1/3 cup coarsely chopped pecans

Sweet Potato Filling
1 cup cooked, mashed sweet potato (from 1 large orange-fleshed sweet potato or Garnet yam, approximately 12-14 ounces)
3/4 cup firmly packed light brown sugar
1/2 tsp salt
2 large eggs
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground allspice
1 & 1/4 cups heavy cream

To make the streusel, combine topping ingredients as listed above in a small bowl, mixing to incorporate. Set aside.

To make the filling, combine brown sugar, salt and eggs in a large mixing bowl. Add the cinnamon, ginger and allspice, mixing thoroughly to incorporate. Stir in 1 cup of cooked, mashed sweet potato and the heavy cream, beating until smooth and incorporated.

Pour filling into a partially baked, 9-inch pie crust and bake pie at 350 until filling is firm for about 20 minutes. Remove pie from the oven, quickly sprinkle the pecan streusel topping evenly over the surface, and return pie to oven and continue baking until the filling is slightly risen and firm in the middle, about 20-25 minutes longer. Remove pie from oven. Allow pie to cool completely, slice into wedges and serve. Top with freshly whipped cream if desired.