Description
A rich and creamy sweet potato custard pie topped with a crunchy, buttery brown sugar crumble for the perfect contrast in texture.
Ingredients
Scale
- 2 cups mashed sweet potatoes
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup heavy cream
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 cup cold unsalted butter, cubed
- 1 9-inch pie crust, unbaked
Instructions
- Preheat oven to 350F (175C).
- In a large bowl, cream together softened butter and granulated sugar until fluffy.
- Stir in the mashed sweet potatoes, cinnamon, nutmeg, and salt until combined.
- Beat in eggs one at a time, then stir in the heavy cream until the filling is smooth.
- Pour the filling into the pie crust and smooth the top.
- In a separate bowl, mix flour and brown sugar. Cut in cold cubed butter using a fork or pastry cutter until pea-sized crumbs form.
- Sprinkle the crumble evenly over the filling.
- Bake for 45-50 minutes, or until the filling is set at the edges and the topping is golden brown.
- Cool completely for at least 2 hours before slicing.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American