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pecan streusel sweet potato pie

(1 rating)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

This is a very old recipe from one of my mom's Workbasket Magazine. Did you know that the sweet potato belongs to the morning glory family. Some sweet potatoes have tan skin and pale yellow flesh and a dry ,fluffy texture when cooked, like a regular potato. Others have a dark reddish or purple like skin and deep orange flesh and a soft, moist texture when cooked. These are the ones that are sweeter and we call yams here in the USA, although they are not true yams. Both types of sweet potatoes can be used in this recipe, the best to use is the Garnet Yam, if you can get it; but any will do.

►
(1 rating)
yield serving(s)
prep time 30 Min
cook time 45 Min
method Bake

Ingredients For pecan streusel sweet potato pie

  • 1
    frozen deep dish pie shell, do not thaw
  • PECAN STEUSEL:
  • 1 Tbsp
    firmly packed light brown sugar
  • 1/4 c
    coarsely chopped pecans
  • 1/4 tsp
    ground cinnamon
  • in a small bowl, stir together all the ingredients, set aside.
  • FILLING:
  • 1 c
    garnet yam(orange-flesh sweet potato (1 large)
  • 3/4 c
    firmly packed light brown sugar
  • 1/2 tsp
    salt
  • 2 lg
    eggs
  • 1 tsp
    each ground cinnamon and ground ginger
  • 1/4 tsp
    ground all spice
  • 1 1/4 c
    heavy cream
  • garnish:
    sweetened whipped cream or topping

How To Make pecan streusel sweet potato pie

  • 1
    Preheat oven to 376^. Lower rack to lower third of the oven. --- Line the frozen pie shell with foil or parchment paper and fill with pie weights or raw shot-grain rice.Bake 20 minutes; then lift an edge of the foil, if the dough looks wet, continue to bake, checking every 5 minutes until the dough is pale gold,don't bake longer than 25-30 minutes total. Cool on wire rack. Reduce oven temperature to 350^.
  • 2
    Bake sweet potato in the oven for 55 minutes wrapped well in foil or microwave on high until tender,wrapped in wax paper or cling wrap, about 6-10 minutes. set aside to cool. Peel and mash with a fork or puree in a food processor until smooth. You will need 1 cup of the puree.(Sometimes I just use a small can of sweet potatoes, drained and mashed- but don't tell mom).
  • 3
    In a large bowl, stir the brown sugar, salt and eggs, Add spices and mix well. stir in the yam puree and cream and beat until smooth. Pour into the partially baked pie shell.
  • 4
    Bake until filling is firm, about 20 minutes. Slide pie rack forward and sprinkle the pecan streusel evenly over the top and continue baking until the filling is slightly risen and firm in the middle,when tested with a table knife; 20-25 minutes more. Remove from oven and cool on wire rack.
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