DUTCH SWEET POTATO PIE RECIPE

DUTCH SWEET POTATO PIE RECIPE For the Filling: 1½ lbs sweet potato ½ cup salted butter, softened ⅓ cup granulated sugar ½ cup light brown sugar, packed ½ cup evaporated milk 2 large eggs, lightly beaten 1 TB freshly squeezed lemon juice 1 tsp pure vanilla extract 2 tsp ground cinnamon ½ tsp ground nutmeg t1 tsp ground ginger ¼ tsp ground cloves ¼ tsp table salt For the Streusel Topping: For Streusel Topping: 1 cup packed brown sugar ½ cup chopped pecans ¼ cup chilled butter, cut into pieces 2 tsp cinnamon Mix together brown sugar, chopped pecans, and cold butter in a small bowl until mixture is grainy and comes together. Cover and chill until ready to use. Prepare ahead:Make the streusel topping, cover, and chill until ready to use. Make the pie crust, cover and chill until ready to use. Let it sit at room temp about 10 minutes before rolling out to use. Heat oven to 425F and roast whole sweet potatoes with skin on for 60 minutes or until very soft (may need to roast longer if your potatoes are large.) Let cool before removing skin. Make the Filling: Place roasted, peeled sweet potatoes in a large bowl. Mash well. Add butter and mix well. Add remaining filling ingredients, beating on medium speed with electric mixer until smooth and silky. Roll out the pie dough into a circle that is a bit larger than rim of a deep dish 9" pie pan, leaving enough edge to fold over and crimp. Press dough into pan, fold the edges under and crimp or use fork to press edges down. Use rubber spatula to transfer filling into pie crust. Bake at 425F on lowest rack for 10 minutes. Lower oven to 325F. Sprinkle streusel topping over pie and bake another 50-60 minutes or until center is set. Cover edges of pie loosely with foil if needed to prevent edges from browning too quickly. Let pie cool completely before slicing. NOTES Roasting the sweet potatoes whole with skin on gives them a depth of flavor that only whole roasting provides. You can roast potatoes a day ahead. If you're in a time crunch, store bought pie crust can work in a jiffy. However, homemade will taste best