Sweet Potato Pecan Crumble Pie.
A delicious dessert recipe perfect to any party or holiday.
Topped with a pecan crumble.
Sweet Potato Pecan Crumble Pie
- 3 to 4 sweet potatoes about 2 pounds
- 1/2 package 14.1 ounces package refrigerated pie crust (1 sheet)
- 4 large eggs
- 1 large egg yolk
- 2 cups firmly packed light brown sugar
- 1/2 cup heavy whipping cream
- 1/4 cup butter melted
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cloves
Pecan Crumble (recipe follows)
- 3/4 cup all purpose flour
- 1/2 cup chopped pecans
- 1/4 cup firmly packed brown sugar
- 6 Tablespoons butter melted
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
Preheat oven to 400 degrees F.
Line a baking sheet with aluminum foil.
Place sweet potatoes on prepared pan.
Bake until tender, approximately 1 hour. Remove from oven and let cool completely.
Reduce oven temperature to 350 degrees F.
Line a 9 inch deep dish pie plate with pie crust; prick with a fork. Fold edges under, and crimp as desired.
Place a piece of parchment paper in bottom of pie crust, letting ends extend over edge. Add pie weights.
Bake for 12 minutes. Carefully remove parchment paper and pie weights, bake until lightly browned, approximately 8 minutes more. Let cook on a wire rack.
Meanwhile peel potatoes. In the work bowl of a food processor, place pulp, pulse until completely smooth.
In a medium bowl, combine 4 cups sweet potato puree, eggs, egg yolk, brown sugar, cream, butter, vanilla, cinnamon, nutmeg and cloves. Beat at medium speed with a mixer until smooth.
Spoon filling into pie crust.
Top with Pecan Crumble:
***For Pecan crumble: In a medium bowl combine flour, pecans, brown sugar, cinnamon and salt.
Bake for 30 minutes. Cover pie loosely with foil to prevent excessive browning, and bake for an additional 30 minutes. Remove from oven,
Let cool on a wire rack for 30 minutes.
Refrigerate for at least 2 hours before serving.
Store in refrigerator up to 5 days.