Cinnamon Streusel Sweet Potato Pie
The cinnamon streusel topping is a great addition to this pie!
Prep Time: 15 minutes
Bake Time: 45 to 50 minutes
Yield: 1 pie
1 (9-inch) unbaked deep dish pie crust
1-1/2 cups cooked sweet potato
1/2 cup brown sugar
1 can (5 ounces) evaporated milk
2 tablespoons Karo® Light Corn Syrup
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/4 cup brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons butter
1/2 cup chopped pecans
Vanilla Whipped Cream
1 cup heavy cream
2 tablespoons powdered sugar
2 teaspoons pure vanilla extract
1/4 teaspoon ground cinnamon
Preheat oven to 425°F.
Place pie crust into a 9-inch pie pan, flute edges. Mix together sweet potatoes, brown sugar, corn syrup, evaporated milk, eggs, salt, cinnamon, nutmeg, cloves and ginger in a large bowl until smooth. Pour mixture into crust. Bake for 15 minutes. Reduce oven temperature to 350°F and bake for an additional 20 minutes.
To make the streusel topping:
Mix together brown sugar, flour and cinnamon in a bowl. Cut in butter using a pastry blender or two forks, until blended. Stir in pecans.
Remove pie from oven and sprinkle with streusel. Bake an additional 10 to 15 minutes, or until a knife inserted in the center of the pie comes out clean and streusel is golden brown. Cool pie to room temperature.
Whip together vanilla whipped cream ingredients until stiff peaks form and top pie just before serving.