Sweet Potato Pie
In a pot of water, boil the sweet potatoes until fork tender. Set aside.
In a medium mixing bowl, whisk together sweet potato, half & half, granulated sugar, brown sugar, eggs, cinnamon, nutmeg, vanilla and salt . Mix until fully combined.
Pour custard into crust. Place into the oven and bake for 30 minutes.
Meanwhile, in a small mixing bowl, mix together brown sugar and cinnamon. Cut butter into the mixture with two forks until it resembles coarse crumbs. Mix-in the chopped walnuts.
After baking for 30 minutes, sprinkle the walnut crunch over the top of the custard. Continue to bake for an additional 30 minutes until the custard is set when gently shaken and the pecan-crunch streusel is golden. Cover the edge of the crust with aluminum foil to prevent over-browning, if needed.
Cool the pie to room temperature then chill completely before cutting.
Ingredients
Directions
In a pot of water, boil the sweet potatoes until fork tender. Set aside.
In a medium mixing bowl, whisk together sweet potato, half & half, granulated sugar, brown sugar, eggs, cinnamon, nutmeg, vanilla and salt . Mix until fully combined.
Pour custard into crust. Place into the oven and bake for 30 minutes.
Meanwhile, in a small mixing bowl, mix together brown sugar and cinnamon. Cut butter into the mixture with two forks until it resembles coarse crumbs. Mix-in the chopped walnuts.
After baking for 30 minutes, sprinkle the walnut crunch over the top of the custard. Continue to bake for an additional 30 minutes until the custard is set when gently shaken and the pecan-crunch streusel is golden. Cover the edge of the crust with aluminum foil to prevent over-browning, if needed.
Cool the pie to room temperature then chill completely before cutting.
