The ultimate pie! The crumbly
topping with the crunchy bottom and the rich filling makes this
the most outstanding sweet potato pie you will ever eat!
Sweet Potato Pecan
Crumble Pie
- 1/4 cup plus 1/3 cup packed light brown
sugar
- 1/2 cup chopped pecans - divided use
- 1 (9-inch) unbaked pie shell
- 4 (15-ounce) cans sweet potatoes, drained
or 1 cup fresh sweet potatoes, cooked and mashed
- 1/3 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons ground cinnamon - divided
use
- 1/4 teaspoon ground allspice
- 1 (12-ounce) can evaporated skimmed milk
- 2 teaspoons vanilla extract - divided
use
- 1/2 cup all-purpose flour
- 3 tablespoons margarine or butter
- Preheat oven to 425°F (220°C).
- In a bowl, mix together 1/4 cup brown
sugar and 1/4 cup pecans. Sprinkle on bottom of pie shell.
- In a mixing bowl, mix together the sweet
potato, sugar, eggs, 1 teaspoon cinnamon, allspice, milk, and
1 teaspoon vanilla. Pour into pie shell and bake 15 minutes.
Reduce oven temperature to 350°F (175°C) and continue
baking for another 25 minutes.
- Meanwhile, mix together remaining 1/3
cup brown sugar, flour, remaining 1 teaspoon vanilla, and margarine
with a fork until crumbly. Stir in remaining 1/4 cup pecans.
Sprinkle over pie and continue baking for another 20 minutes,
or until done.
Makes 8 to 10 servings.
Per serving: CAL 351 (37% from fat); FAT
15g; PROTEIN 7g; CARB 49g; CHOL 48mg; SODIUM 205mg; SATURATED
FAT 4g; DIETARY FIBER 2g
Diabetic Exchanges: 3.5 other carbohydrate,
3 fat
Created by Louisiana Sweet Potato Commission
spokesperson, Holly Clegg.
Recipe provided courtesy of Lousiana
Sweet Potato Commission and Tunk’s Cypress Inn in Boyce.
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