Prep Time: 20 mins | Start to Finish: 3 hrs 50 mins | 8 servings

Ingredients

Filling:

1 cup mashed cooked dark-orange sweet potatoes (about 3/4 lb uncooked)

1/3 cup packed brown sugar

2 tbsp corn syrup

3/4 cup evaporated milk

2 eggs

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/8 tsp ground cloves

1/8 tsp ground ginger

Crust:

1 Pillsbury Pet-Ritz frozen regular pie crust (from 10-oz. pkg)

Streusel:

1/4 cup packed brown sugar

2 tbsp all-purpose flour

2 tbsp butter

1/4 tsp ground cinnamon

1/4 cup chopped pecans

1/4 cup chopped walnuts

Instructions

  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 mins. Reduce oven temperature to 350°F; bake 15 mins longer. Meanwhile, in small bowl, mix streusel ingredients. Carefully sprinkle streusel over filling. Bake 15-20 mins longer or until knife inserted in center comes out clean and streusel is golden brown.  Cool completely, about 3 hrs.
  3. Serve pie with sweetened whipped cream. Store covered in refrigerator.

High Altitude: (3500-6500 ft): In step 2, increase 3rd bake time to 20-25 mins.