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Sweet Potato Pie with Pecan Streusel Topping Recipe

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This recipe for Sweet Potato Pie with Pecan Streusel Topping, by , is from The Ginn's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cybil Ginn


For Pie:
Dough for 1 pie crust
1 (17.2 oz) can sweet potatoes
1 (14 oz) can sweetened condensed milk
2 eggs, lightly beaten
1 tsp ground cinnamon
tsp ground ginger
tsp ground nutmeg
tsp salt

For Streusel:
cup brown sugar
2 tbsp all-purpose flour
2 tbsp butter, melted
cup chopped pecans

Heat oven to 425F. Line 9-inch pie pan with dough; flute edges. Pulse sweet potatoes in food processor or blender until smooth. Add all remaining pie ingredients; process until blended. Pour into crust. Bake 15 minutes.

Meanwhile, combine brown sugar and flour in a small bowl. Stir in butter until mixture is crumbly. Stir in pecans.

Reduce oven temperature to 350F; sprinkle pie with streusel. Bake 40 minutes or until puffed and knife inserted in center comes out clean. Cool completely on wire rack. Store in refrigerator.




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