Recipes

Desserts

Sweet Potato Pecan Crumble Pie

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!

Ingredients:

1/4 cup plus 1/3 cup light brown sugar
1/2 cup chopped pecans, divided
1 (9-inch) unbaked pie shell
4 (15 oz.) can sweet potatoes, drained or 1 cup fresh sweet potatoes, cooked and mashed
1/3 cup sugar
2 large eggs
1 1/2 tsp ground cinnamon, divided
1/4 tsp ground allspice
1 (12 oz.) can evaporated skimmed milk
2 tsp vanilla extract, divided
1/2 cup all-purpose flour
3 tbsp margarine

Instructions:

Preheat oven to 425 degrees. 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 tsp cinnamon, allspice, milk, and 1 tsp vanilla. Pour into pie shell and bake 15 minutes. Reduce oven temperature to 350 degrees and continue baking for another 25 minutes. Meanwhile, mix together remaining 1/3 cup brown sugar, flour, remaining 1 tsp 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.

Nutrition:

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

Credits:

Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.