|
| 1 1/2 | cups mashed cooked dark-orange sweet potatoes (about 1 lb uncooked) |
| 1/2 | cup packed brown sugar |
| 2 | tablespoons corn syrup |
| 1 | cup evaporated milk |
| 3 | eggs |
| 1 | teaspoon ground cinnamon |
| 1/2 | teaspoon ground nutmeg |
| 1/8 | teaspoon ground cloves |
| 1/8 | teaspoon ground ginger |
|
| 1 | Pillsbury® Pet•Ritz® frozen deep dish pie crust (from 10-oz package) |
|
| 1/4 | cup packed brown sugar |
| 2 | tablespoons all-purpose flour |
| 2 | tablespoons butter |
| 1/4 | teaspoon ground cinnamon |
| 1/4 | cup chopped pecans |
| 1/4 | cup chopped walnuts |
|
| 1 | cup 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. |
| 3. | 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. |
| 4. | Serve pie with sweetened whipped cream. Store covered in refrigerator. |
| In step 3, increase bake time to 20 to 25 minutes. |
|
| Drizzle the dessert plates with caramel sauce and sprinkle the whipped cream with cinnamon for a restaurant-fancy finish. |
Nutrition Information:
390 ( 140); 16g ( 5g, 0g); 90mg; 180mg; 53g ( 2g, 34g); 8g 150%; 10%; 15%; 10% 2 ; 1 1/2 ; 0 ; 3 3 1/2