Sweet Potato Casserole Pie

This Sweet Potato Casserole Pie is the ultimate combination of a classic holiday side dish and a delicious pie, making it perfect for any festive table. Creamy, spiced sweet potatoes form the luscious filling, balanced with a buttery, flaky crust. To top it off, a crunchy pecan streusel brings a delightful texture and nutty sweetness to every bite. This pie is great as a side dish or even a dessert, adding warmth and nostalgia to your holiday spread. Plus, the aromatic blend of cinnamon, nutmeg, and vanilla enhances the natural sweetness of the sweet potatoes, making each slice irresistible.

Ingredients:

For the crust:

• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 3-4 tbsp ice water

For the filling:

• 2 large sweet potatoes, peeled and cubed
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/2 cup heavy cream
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt

For the pecan streusel topping:

• 1/3 cup all-purpose flour
• 1/3 cup brown sugar, packed
• 1/2 tsp ground cinnamon
• 1/4 cup unsalted butter, melted
• 1/2 cup chopped pecans

Instructions:

1. Prepare the Crust: In a large bowl, combine flour and salt. Add cold butter and cut it into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough begins to come together. Form into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
2. Cook the Sweet Potatoes: Place sweet potatoes in a pot of water and bring to a boil. Reduce heat and simmer until tender, about 15-20 minutes. Drain and let cool slightly.
3. Make the Filling: In a mixing bowl, mash the sweet potatoes until smooth. Add granulated sugar, brown sugar, heavy cream, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until well combined and smooth.
4. Roll Out the Crust: Preheat oven to 375°F (190°C). On a floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Fit it into a 9-inch pie dish and trim any excess. Crimp the edges if desired.
5. Assemble the Pie: Pour the sweet potato filling into the pie crust, smoothing the top with a spatula.
6. Prepare the Streusel Topping: In a small bowl, mix flour, brown sugar, and cinnamon. Pour in melted butter and stir until crumbly. Fold in pecans.
7. Bake: Sprinkle the streusel topping evenly over the filling. Bake for 40-45 minutes, or until the filling is set and the topping is golden brown. If the crust edges begin to darken too quickly, cover them with foil.
8. Cool and Serve: Let the pie cool for at least 30 minutes before serving. Enjoy warm or at room temperature!

This pie will fill your kitchen with cozy aromas and bring a comforting, nostalgic touch to any meal.