Description
A rich and creamy sweet potato custard pie topped with a crisp, buttery cinnamon streusel for a perfect contrast in texture.
Ingredients
Scale
- 2 cups roasted sweet potato puree
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup heavy cream
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 4 tbsp cold unsalted butter, cubed
- 1 tsp ground cinnamon (for streusel)
- 1 pre-baked 9-inch pie crust
Instructions
- Preheat your oven to 350F (175C).
- Prepare the filling by beating the roasted sweet potato puree with melted butter, granulated sugar, eggs, heavy cream, cinnamon, nutmeg, and vanilla until smooth.
- Pour the filling into the pre-baked 9-inch pie crust and smooth the top with a spatula.
- Make the streusel by mixing the flour, brown sugar, and 1 tsp cinnamon in a bowl.
- Cut the cold cubed butter into the flour mixture using a pastry cutter or fork until coarse crumbs form.
- Sprinkle the cinnamon streusel evenly over the top of the sweet potato filling.
- Bake for 45-55 minutes, or until the edges are set and the topping is golden brown.
- Remove from the oven and cool completely for at least 2 hours before slicing.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American