Sweet Potato Pie with Caramel Streusel Topping
Hi everybody :)
Come join Love the Pie with Tidy Mom sponsored by Whirlpool and enter to win a new Whirlpool Range! Hurry contest ends TOMORROW!!
Well, I'm making my second pie for the contest over at Tidy Mom's blog. The Praline Liqueur Pecan Pie was delicious.
When I saw the Taste of Home recipe, it was for a pumpkin pie, but I decided to change things up a bit. Hey, I'm a sweet potato girl :) but I'm still warming up to using pumpkin. Here's what I did...
Sweet Potato Pie with Caramel Streusel Topping adapted partly Taste of Home Baking, All NEW Edition
1 Pastry for a deep-dish single-crust pie 9 inches (I used Easy-As-Pie Crust)
For the Sweet Potato Filling:
2 1/2 cups sweet potato, cooked
1-1/2 cups heavy whipping cream
1/2 cup sugar
1/4 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup all-purpose flour
1/2 cup oatmeal
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup parked brown sugar
1/2 cup cold butter, cubed
1/2 cup chopped pecans
1/2 cup caramel bits
Preheat oven to 350 degrees.
Line a deep-dish 9-in. pie plate with pastry. Trim pastry to 1/2 in. beyond edge of plate; flute edges and set aside.
For the Sweet Potato Filling
In a bowl, whisk eggs, potatoes, cream, sugars, cinnamon, salt, allspice, nutmeg and cloves.
Pour into pastry shell. Bake at 350 for 45 minutes. Meanwhile, make the streusel topping.
For Streusel Topping
Mix flour, oatmeal, cinnamon, salt, nuts, sugar; cut in butter until crumbly. Toss in nuts and bits. Sprinkle generously over pie. (I had about 1/2 cup leftover)
Bake pie 25 minutes longer or until a knife inserted near the center comes out clean. Tent with foil to prevent crust from over-browning. Cool on a wire rack. Store in the refrigerator.
What I Think:
IT WAS DELICIOUS!!!! REPEAT! REPEAT! REPEAT!! Since the caramel bits didn't melt I will use caramel topping to drizzle on after baking.
ENJOY! Come again...
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