Sweet Potato Streusel Pie
There is nothing I look forward to more on my Thanksgiving plate than a big helping of candied sweet potatoes. Over the years, my mom and I have come up with several iterations of the classic, marshmallow-topped concoction, but when I moved to North Dakota, a friend brought the casserole version of this sweet potato streusel pie recipe to our Turkey Day potluck, and I've been hooked ever since.
Ingredients
- 2 medium cook Sweet Potato
- ½ cups Brown Sugar #1
- 2 tablespoons Corn Syrup, Light
- 1 cup Evaporated Milk
- 3 individual Egg
- 2 teaspoons Pumpkin Pie Spice
- 1 individual Pie Crust, 9-inch, Frozen
- ¼ cups Brown Sugar #2
- 2 tablespoons Flour, All-Purpose
- 2 tablespoons Butter
- ¼ teaspoons Cinnamon
- ½ cups chop Pecans
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Cut sweet potatoes open and remove insides. Discard skins.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Cut sweet potatoes open and remove insides. Discard skins.
- Mash sweet potatoes with a hand mixer.
- Add brown sugar #1, corn syrup, evaporated milk, eggs and pumpkin pie spice and mix well.
- Pour into unbaked pie crust.
- Bake for 15 minutes at 425F.
- Reduce heat to 350F for 20 minutes.
- In a small bowl, mix together brown sugar #2, flour, butter, cinnamon, and pecans and sprinkle over pie.
- Bake 10-15 minutes longer until streusel topping is golden brown.
- Remove from oven.
- Serve warm.