"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cinnamon Struesel Sweet Potatoe Pie Recipe

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This recipe for Cinnamon Struesel Sweet Potatoe Pie, by , is from The Snedecor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherri Snedecor
Added: Saturday, November 18, 2006


1 1/2 c. mashed cooked sweet potatoes (about 1 lb uncooked)
1/2 c. packed brown sugar
2 T. corn syrup
1 c. evaporated milk
3 eggs
1 ts ground cinnamon
1/2p. teaspoon ground nutmeg
1/8 tsp. ground cloves
1/8 tsp. ground ginger

1 Pillsbury® Pet-Ritz® frozen deep dish pie crust

1/4 c. packed brown sugar
2 T. all-purpose flour
2T. butter or margarine
1/4 tsp. ground cinnamon
1/4 c. chopped pecans
1/4 c. chopped walnuts

1 c. sweetened whipped cream, if desired

1 . Place cookie sheet on oven rack. Heat oven to 425°F. Place sweet potatoes in food processor; cover and process until smooth. In large bowl, mix sweet potatoes and remaining filling ingredients with wire whisk until smooth; pour into frozen pie crust.

2 . Bake on cookie sheet 15 minutes. Reduce oven temperature to 350°F; bake 20 minutes longer. Meanwhile, in small bowl, mix streusel ingredients. Carefully sprinkle streusel over filling. Bake 10 to 15 minutes longer or until knife inserted in center comes out clean and streusel is golden brown. Cool completely, about 3 hours.

3 . Serve pie with sweetened whipped cream. Store covered in refrigerator. 8 servings.




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