Sliced Sweet Potato Pie

By Chef Eddy Van Damme

Prep Time:

40m

Bake/Cook Time:

45m - 50m

Yield:

1, 9-inch deep dish sweet potato pie

If you like sweet potatoes, you will love this layered Sliced Sweet Potato Pie. It has just the right amount of texture and packed full of flavor.

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Products Used

Light Brown Sugar Poly Bag

Ingredients

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Preheat oven to 370°F.
Prepare or thaw a 9-inch pie crust. Flute edges if desired.
Peel sweet potatoes and cut lengthwise in half, cut each half once more lengthwise in half. Cut crosswise in 1/4-inch slices.
Place in a pot and cover with 1/2-inch water and add a generous pinch of salt. Boil on medium heat until fork tender. Strain and let cool. Set aside and meanwhile prepare streusel topping.
Prepare streusel by combining flour, sugar, cinnamon, and salt in a bowl. Using a cheese grater, grate very cold butter into small pieces directly onto flour mixture.
Rub between your hands to turn streusel into small lumps and consequently into crumbles. Set aside.
To cooled sweet potatoes, add brown sugar, vanilla, orange zest, salt, cinnamon, ginger, allspice, and flour and gently toss until combined. Pack into pie shell.
Sprinkle with streusel and place in oven until streusel is golden, about 50 minutes.