My Southern sweet potato pie includes a perfectly spiced and creamy sweet potato filling in a flaky pie crust with an irresistibly crumbly streusel topping.
Prep Time30 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr20 minutesmins
Course: Dessert
Cuisine: American
Keyword: pie, potatoes, sweetpotato
Servings: 4
Calories: 389kcal
Ingredients
19-inch deep dish frozen pie crust
2cupsbaked sweet potatoes, mashed and cooled
1/4cupbutter, melted and slightly cooled
114-ounce cansweetened condensed milk
1egg
1teaspoonground cinnamon
1teaspoonvanilla extract
1/2teaspoonground cloves
1/2teaspoonground allspice
1/4teaspoonsalt
Streusel Topping
1cupfirmly packed dark or light brown sugar
1/3cupall-purpose flour
1/3cupmelted butter
3/4cupcoarsely chopped pecans
Instructions
Preheat the oven to 400.
Beat sweet potatoes and 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.
2 cups baked sweet potatoes, mashed and cooled, 1/4 cup butter, melted and slightly cooled, 1 14-ounce can sweetened condensed milk, 1 egg, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, 1/2 teaspoon ground cloves, 1/2 teaspoon ground allspice, 1/4 teaspoon salt
Pour into unbaked pie crust and bake for 20 minutes.
1 9-inch deep dish frozen pie crust
While that is baking, stir together the topping ingredients in a medium bowl until well mixed. Remove the pie from the oven and sprinkle with topping.
1 cup firmly packed dark or light brown sugar, 1/3 cup all-purpose flour, 1/3 cup melted butter, 3/4 cup coarsely chopped pecans
If any parts of the crust look dark, cover them with foil, then return the pie to the 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 brown on top and set, which is about the same amount of time.
Allow the pie to cool completely for the prettiest slices. I like to refrigerate mine overnight.