Sweet Potato Streusel Pie is the perfect autumn treat and would make a great Thanksgiving dessert!
What a week it’s been! I haven’t been able to stomach much of anything lately because this was the week from Glucose Test hell. I started the week off with a 1 hour glucose test, which made me feel terrible and found out on Tuesday that I failed it. Ugh.
Fast forward to Thursday, when I was at the doctor’s for the gruesome 3 hour glucose test. I’ve never been in such a challenge with my body. I’ll tell you, it wasn’t pleasant (but more about that later on Crackers & Carrots). Nevertheless, I found out that I passed. Woot!
Thank goodness. Now I can make another one of these pies.
It was SO good.
My pumpkin pie haters even loved it and they actually thought it was pumpkin for a second. It has the smooth and luxurious consistency of pumpkin pie, but with a sweet surprise once you reach the streusel on top.
You can easily make it ahead of time and serve it cold or simply heat the slices in the microwave and it’ll be like it just came out of the oven all over again.
I mean, look at that streusel!
It’s an all-around wonderful pie, especially for the autumn season. It’d make a great dessert for thanksgiving, too!
Sweet Potato Streusel Pie
adapted from Joy The Baker
- 1 whole wheat pie crust
- 2 cups blended cooked sweet potatoes (about 2 large sweet potatoes, peeled and either boiled or steamed)
- 3/4 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter
- 10 ounces low fat evaporated milk
- 3 large eggs
- 1 1/2 tablespoons vanilla extract
- (Streusel) 1/4 cup unbleached all-purpose flour
- (Streusel) 1/4 cup packed brown sugar
- (Streusel) 3/4 cup rough chopped pecans
- (Streusel) 2 tablespoons melted unsalted butter
- Preheat the oven to 375°F.
- Make the pie crust and press it down into a 9 inch pie pan. Refrigerate while you prepare the filling.
- In a large pot over low heat, stir the blended sweet potatoes, brown sugar, cinnamon, butter and 5 ounces of the evaporated milk until melted and combined. Remove from the heat.
- In a bowl, whisk the remaining 5 ounces of evaporated milk, eggs and vanilla together. Whisk this mixture into the warm sweet potato mixture.
- Pour into the prepared pie crust and bake for 10 minutes. Reduce the heat to 325°F and bake for another 20 minutes.
- Meanwhile, stir the streusel mixture together. Remove the pie from the oven and sprinkle the streusel along the edge of the pie. Put back in the oven and bake for another 30-45 minutes or until the center is set and no longer very jiggly, but has more of a gentle jiggle on top when shaken.
Looks yummy. Never thought of putting stressed topping on a pie. Great .. and congratulations on passing the glucose test
This looks so yummy! I love streusel topping, but I don’t think I’ve ever added it to this kind of pie before. Great idea!
*drools* As a sweet potato lover, this looks like heaven. 🙂