The perfect pie to take to your family Thanksgiving this year! Make it a few days ahead of time and enjoy your holiday.
This is a traditional sweet potato pie finished off with a streusel topping – because anything wonderful becomes even more so when you add a topping of brown sugar, butter, and pecans! You can leave it topless if you like, though, serving it as is or add a bit of whipped cream. To make your holidays as enjoyable as possible, I suggest making it a day or two ahead of time and keeping it in the fridge for easy serving. If you’d like it at room temp, just take it out an hour or two before your meal.
If you’d like to get straight to the recipe, just scroll down to the printable recipe card at the bottom of this post. If you have a few minutes to visit with me today, keep on reading.
My sweet Katy is growing up. In fact, just yesterday we went shopping for a dress for her first dance. At almost fourteen, I see the young woman emerging from the girl and I couldn’t be prouder of who she is today. At this age, we talk about a lot of things. Katy is figuring out the world, her life, and making choices she’s not thought to make before. One of those choices is in trying new foods. She was a pretty picky eater as a young child but she’s become relatively brave lately and has started trying new things, even if they seem “gross” to her at the start.
Yesterday while shopping, we started talking about Thanksgiving. I challenged her to try one traditional Thanksgiving dish that she has never tried before and she thought a moment, looked at me, and nodded her agreement. “Okay, I’ll do it. What do you think I should try?”
My immediate response was that she should try sweet potatoes. Yes folks, my daughter, Katy Rose, one of the tenth generation in my family to be born in Alabama, has never tried sweet potatoes. ~I’m gonna give you a moment to catch your breath.~ When I was just a toddler I was begging Mama for sweet raw sweet potato slices while she was peeling them to make a pie and to this day they are one of my favorite treats. But in the past fourteen years my sweet daughter has not had a single bite of this wonderful Southern delicacy. Which is really odd considering that full year at the age of two when she only ate orange foods – but I digress. My Katy has agreed to try sweet potatoes this year and for that, I am thankful – and I’m pretty sure she will be, too. Let’s get to cooking!
Another reason to bake your sweet potatoes ahead of time is that you won’t have to peel them. Once cooled and refrigerated, the skins will just come right off with a gentle tug and pull of your fingertips.
Place peeled and cooked sweet potatoes in a large mixing bowl with melted butter. Beat with an electric mixer until mashed pretty well. Add egg, spices, and sweetened condensed milk. Beat again until well blended and smooth.
You’ll see tiny little lumps but that is just some of the fibers of the sweet potatoes.
Pour this into an unbaked pie crust.
I’m trying not to lick my screen. I’ll just pretend I’m Katy…
Bake this at 400 for twenty minutes.
While that is baking, stir together topping ingredients in a medium sized bowl until well mixed. Remove pie from oven sprinkle top of pie with streusel topping.
If any parts of the crust look dark, cover those with foil. Return pie to oven for 25-30 minutes, or until set.
If you are skipping the topping, you’ll still want to continue baking this pie until lightly browned on top and set, which is about the same amount of time.
Allow to cool completely for prettiest slices. I like to refrigerate mine overnight.
Now you have one more thing to be thankful for!
- 9 inch deep dish frozen pie crust
- 2 cups cooked sweet potatoes mashed and cooled*
- 1/4 cup butter melted and slightly cooled
- 14 ounce can sweetened condensed milk
- 1 egg
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1/2 teaspoon cloves
- 1/2 teaspoon allspice
- 1/4 teaspoon salt
- !FOR THE TOPPING:
- 1 cup firmly packed light or dark brown sugar
- 1/3 cup all-purpose flour
- 1/3 cup butter melted
- 3/4 cup coarsely chopped pecans
- Heat oven to 400.
- Beat sweet potatoes and 1/4 cup melted butter with an electric mixer until smooth. Add condensed milk, egg, cinnamon, vanilla, cloves, allspice, and salt and beat with an electric mixer for two minutes, scraping down sides as needed. Pour into unbaked pie crust.
- Bake 20 minutes.
- While that is baking, stir together topping ingredients in a medium sized bowl until well mixed. Remove pie from oven, sprinkle top with topping. If any parts of the crust look dark, cover with foil, then return pie to oven for 25-30 minutes, or until set. If you are skipping the topping, you'll still want to continue baking this pie until lightly browned on top and set, which is about the same amount of time.
- Allow to cool completely for prettiest slices. I like to refrigerate mine overnight.
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Do all the good you can, by all the means you can, in all the ways you can, in all the places you can, at all the times you can.