Total Time: 65 minutes Serves: 8
Recipe From: Sheila Thigpen
Ingredients:
- 1 unbaked refrigerated pie crust
- ¼ cup unsalted butter
- ½ cup brown sugar
- 1 ½ cups mashed cooked sweet potatoes
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 3 large eggs slightly beaten
- ⅓ cup white corn syrup
- ⅓ cup milk
- 1 teaspoon vanilla extract
Crumble Topping
- ¼ cup all-purpose flour
- ¼ cup brown sugar packed
- ⅛ teaspoon kosher salt
- ⅓ cup chopped pecans
- 2 tablespoons cold unsalted butter cubed
Directions:
- Preheat the oven to 425 degrees. Line a 9-inch pie plate with the refrigerated pie dough and flute the edges.
- In a large bowl, cream together the butter and brown sugar until light and fluffy. Add the mashed sweet potatoes, cinnamon, and salt, mixing well. Next, add the eggs and mix until incorporated. In a measuring cup, whisk together the white syrup, milk, and vanilla and add to the potato mixture. Mix until smooth, then pour the filling into the unbaked crust.
- Bake for 10 minutes at 425 degrees. Remove the pie from the oven and carefully sprinkle the crumble topping on top.
- Return the pie to the oven and reduce the temperature to 325 degrees. Continue baking for another 35 to 40 minutes, until the top is golden.
Crumble topping
- In a medium size bowl, whisk together the flour, brown sugar, salt, and pecans.
- Using a fork or pastry blender, cut the butter into the flour mixture until crumbly.
NOTE: Bake the sweet potatoes first. Roasting brings out their natural sugars and keeps the filling from tasting flat. Just peel and smash after roasting! You can this the day before, and then allow them to chill in the fridge before using them in the filling!