Sweet Potato Pie with Crunch Topping
From mountainmama 15 years agoIngredients
- 1 unbaked 9-inch piecrust shopping list
- For the Filling: shopping list
- 2 1/2 cups mashed sweet potatoes shopping list
- 1 2/3 cups evaporated milk shopping list
- 1 cup firmly packed light brown sugar shopping list
- 1/2 cup (1 stick) butter, melted and cooled shopping list
- 2 large eggs shopping list
- 1 teaspoon ground cinnamon shopping list
- 1 teaspoon vanilla extract shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon ground ginger shopping list
- 1/2 teaspoon ground nutmeg shopping list
- For the Topping: shopping list
- 1/2 cup all-purpose flour shopping list
- 1/2 cup firmly packed light brown sugar shopping list
- 1/2 teaspoon ground cinnamon shopping list
- 1/4 teaspoon ground ginger shopping list
- 1/4 teaspoon ground mace shopping list
- 1/2 cup (1 stick) chilled butter, cut into small pieces shopping list
- 1 1/2 cups sliced almonds (about 6 ounces) shopping list
How to make it
- Preheat oven to 400F.
- To prepare filling, mix together all ingredients until blended and smooth. Pour filling into prepared crust.
- To prepare topping, in a medium bowl, mix together flour, brown sugar, cinnamon, ginger, and mace. Using a pastry blender or 2 knives, cut butter into flour mixture until coarse crumbs form. Stir in nuts. Sprinkle topping evenly over filling.
- Bake pie until golden and a knife inserted in the center comes out clean, 50 minutes. Transfer pan to a wire rack to cool slightly.
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