Description
A rich and creamy sweet potato custard pie topped with a buttery, golden-brown sugar crumble for the perfect textural contrast.
Ingredients
Scale
- 2 cups mashed sweet potatoes
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 3/4 cup evaporated milk
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar (for crumble)
- 4 tablespoons cold unsalted butter, cubed (for crumble)
- 1 9-inch pie crust, pre-baked
Instructions
- Preheat your oven to 350F (175C).
- In a large mixing bowl, combine mashed sweet potatoes, softened butter, and 3/4 cup brown sugar. Stir until smooth.
- Whisk in the eggs, evaporated milk, cinnamon, and nutmeg until the filling is glossy and well-combined.
- Pour the filling into the pre-baked pie crust and smooth the top with a spatula.
- In a separate bowl, combine flour and 1/2 cup brown sugar. Use a pastry cutter or fork to cut in the cold cubed butter until the mixture forms coarse crumbs.
- Sprinkle the crumble mixture evenly over the top of the sweet potato filling.
- Bake for 45-50 minutes, or until the filling is set and the topping is golden brown.
- Remove from the oven and cool completely for at least 2 hours before slicing.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American