Cinnamon Streusel Sweet Potato Pie

 

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.