Sweet Potato Pecan Crumble Pie
A unique compilation makes this one incredible sweet potato pie.
1/4 cup plus 1/3 cup packed light brown sugar
1/2 cup chopped pecans - divided use
1 (9-inch) unbaked pie crust*
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 servings.
*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.
Nutritional Information Per Serving (1/8 of recipe): 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 Louisiana Sweet Potato Commission.