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Sweet Potato Toffee Pie Recipe

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This recipe for Sweet Potato Toffee Pie is from Stirring up Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 (15 oz.) pkg. refrigerated pie crust
3 cups cooked mashed sweet potatoes
2 1/2 cups toffee bits, divided
1 (14 oz.) can sweetened condensed milk
1/2 cup unsalted butter, melted and divided
2 large eggs
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
1 cup firmly packed brown sugar
1 cup flour, sifted
Garnish: whipped cream, toffee bits
Directions:
Directions:
Preheat oven to 350º.
On a lightly floured surface, unroll pie crust. Roll into a 12-inch circle. Press pie crust into a 9-inch pie plate, folding edges under and crimping edges, if desired.
In a large bowl, combine sweet potatoes, 1 cup toffee bits, milk, 1/4 cup butter, eggs, vanilla, cinnamon, nutmeg, and salt. Beat at medium speed with an electric mixer until well blended. Pour into prepared crust. Bake, loosely covered with foil, for 40 minutes.
In a medium bowl, combine remaining 1 1/2 cups toffee bits, remaining 1/4 cup butter, brown sugar, and flour. Stir until combined. Gently spread on top of pie, and bake, uncovered, for an additional 20 minutes. Cool for 1 hour. Garnish with whipped cream and toffee bits, if desired. Cut into wedges to serve.

 

 

 

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