Best Pecan Streusel Sweet Potato Pie Recipes

Pecan Streusel Sweet Potato Pie image

Provided by Pat Duran

Categories Pies

Time 1h15m

Number Of Ingredients 15

1 frozen deep dish pie shell, do not thaw
PECAN STEUSEL:
1 Tbsp firmly packed light brown sugar
1/4 c coarsely chopped pecans
1/4 tsp ground cinnamon
in a small bowl, stir together all the ingredients, set aside.
FILLING:
1 c garnet yam(orange-flesh sweet potato (1 large)
3/4 c firmly packed light brown sugar
1/2 tsp salt
2 large eggs
1 tsp each ground cinnamon and ground ginger
1/4 tsp ground all spice
1 1/4 c heavy cream
garnish: sweetened whipped cream or topping

Steps:

1. Preheat oven to 376^. Lower rack to lower third of the oven. --- Line the frozen pie shell with foil or parchment paper and fill with pie weights or raw shot-grain rice.Bake 20 minutes; then lift an edge of the foil, if the dough looks wet, continue to bake, checking every 5 minutes until the dough is pale gold,don't bake longer than 25-30 minutes total. Cool on wire rack. Reduce oven temperature to 350^.
2. Bake sweet potato in the oven for 55 minutes wrapped well in foil or microwave on high until tender,wrapped in wax paper or cling wrap, about 6-10 minutes. set aside to cool. Peel and mash with a fork or puree in a food processor until smooth. You will need 1 cup of the puree.(Sometimes I just use a small can of sweet potatoes, drained and mashed- but don't tell mom).
3. In a large bowl, stir the brown sugar, salt and eggs, Add spices and mix well. stir in the yam puree and cream and beat until smooth. Pour into the partially baked pie shell.
4. Bake until filling is firm, about 20 minutes. Slide pie rack forward and sprinkle the pecan streusel evenly over the top and continue baking until the filling is slightly risen and firm in the middle,when tested with a table knife; 20-25 minutes more. Remove from oven and cool on wire rack.

Sweet Potato Pie Baked Oatmeal with Crunchy Pecan Streusel Topping image

Provided by Kare for Kitchen Treaty

Time 50m

Number Of Ingredients 14

1 cup mashed cooked sweet potato (1 medium sweet potato)
1 cup unsweetened almond milk or other milk of your choice
1 large egg
1/4 cup pure maple syrup
2 teaspoons pure vanilla extract
1 1/2 cups rolled oats
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon fine-grain sea salt
1/2 cup chopped raw pecans
2 tablespoons dark brown sugar
2 tablespoons white whole wheat flour or all-purpose flour (or substitute your favorite gluten-free blend)
1 tablespoon coconut oil (Earth Balance butter, or butter, cut into small pieces)

Steps:

Preheat oven to 375 degrees Fahrenheit. Grease a standard-sized pie pan or coat with non-stick spray.
Add sweet potato to a large bowl. Mash until as smooth as possible. Add milk, egg, maple syrup, and vanilla. Stir with a whisk until well-combined. Add the oats, cinnamon, nutmeg, ginger, and salt. Stir with a wooden spoon until combined. Pour into pie plate and smooth slightly with the spoon.
Make the streusel topping. Add the pecans, brown sugar, and flour to a small bowl. Add the coconut oil or butter. Use your fingers to distribute the oil or butter throughout the mix until the butter pieces are approximately sunflower-seed-sized. Distribute topping over the top of the oatmeal mix.
Bake until the nuts are toasted and the oatmeal is no longer jiggly, about 35 minutes.
Serve with an extra drizzle of maple syrup if desired. You can also add a dollop of coconut whipping cream or whipping cream and/or a sprinkle of cinnamon if you wish.

Sweet Potato Pie with a Pecan-Crunch Streusel image

Provided by @MakeItYours

Number Of Ingredients 16

1 9-inch refrigerated pie crust
2 cups pureed sweet potatoes
1/2 cup granulated sugar
1/2 cup brown sugar
1 cup heavy cream
3 large eggs, beaten
2 tsp vanilla or rum extract
2 tsp pumpkin pie spice
1/4 tsp salt
⅓ cup crushed vanilla wafer crumbs
1 Tbsp granulated sugar
1/4 tsp ground cinnamon
2 Tbsp cold butter, cubed
1/4 cup chopped pecans
1/4 cup English toffee bits
2 cups fresh sweetened whipped cream, for garnish

Steps:

Preheat the oven to 350°F. Lightly spritz a 9-inch deep dish pie pan with cooking spray. Press the pie crust firmly into the pie pan. Prick the bottom of the pie crust with a fork. Place into the oven and bake for 7 minutes. Set aside. In a medium mixing bowl, whisk together the filling ingredients. Mix until fully combined. Pour the custard into the par-baked pie shell. Place into the oven and bake for 30 minutes. Meanwhile, mix together ⅓ cup vanilla wafer crumbs, 1 Tbsp granulated sugar and ¼ tsp ground cinnamon. Cut the cold butter into the mixture until it resembles coarse crumbs. Mix-in the chopped pecans and English toffee bits by hand. After baking for 30 minutes, sprinkle the pecan-crunch streusel 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. Overnight is ideal. Serve with a dollop of fresh whipped cream, if desired.