Sweet Potato Pie with Walnut-Streusel Topping - What's the Most Unusual Pie You've Ever Had?

Hello, foodies…

How many of you grew up eating sweet potato pie? If you hail from the South, I bet you’ve eaten a pie or two yourself…in one sitting. But, if you’re not a Southerner, sweet potato pie may sound a little strange. Sweet potatoes? In a pie? Well, this North Carolina boy can tell you there’s nothing strange about it. In fact, if you like pumpkin pie, I’ll bet you’ll love Wednesday’s recipe…especially since we gave it a sweet, nutty, crumbly topping.

Sweet Potato Pie with Walnut-Streusel Topping
Serves 6–8

This recipe is prepared with the Temp-tations® Old World 24-Piece Oven-to-Table Set (K38331).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Ingredients:

Filling:

• 1 lb sweet potatoes, peeled and cut into large chunks
• 1/2 cup packed brown sugar
• 2 Tbsp maple syrup
• 3/4 cup evaporated milk
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1 tsp vanilla extract
• 1 egg

Crust:

• 1 9" frozen deep-dish pie crust

Streusel:

• 1/4 cup packed brown sugar
• 2 Tbsp all-purpose flour
• 2 Tbsp butter, room temperature
• 1/4 tsp ground cinnamon
• 1/2 cup chopped walnuts

Maple Glaze:

• 4 Tbsp butter
• 1/2 cup maple syrup
• 1/2 cup light brown sugar

Preparation:

1. Preheat the oven to 375°F.
2. Place the sweet potatoes in a medium-size saucepan. Cover the potatoes with water and boil until tender, 10–15 minutes.
3. Place sweet potatoes, brown sugar, maple syrup, evaporated milk, spices, and vanilla in a food processor. Cover and process until smooth. Add the egg and process until incorporated.
4. Pour the filling into the pie crust and place the pie on a cookie sheet. Bake for 20 minutes.
5. While the pie is baking, make the streusel topping. Combine the brown sugar, flour, butter, cinnamon, and walnuts in a small bowl. Remove the pie from the oven after 20 minutes and add the crumbled topping. Bake the pie for another 20 minutes.
6. Let the pie cool completely. Just before serving, make the glaze. Melt the butter in a small saucepan and then stir in the brown sugar until dissolved. Stir in the maple syrup. Serve the sauce warm, drizzled over slices of the pie.

Foodies, you won’t regret adding this dessert to your holiday spread this year. I recommend making this a day or two before your gathering and whipping up the glaze while you have your loved ones clear the table. By the time it’s ready, the table will be clear and—with a little luck—you’ll get out of the cleanup altogether!

Your blog question today is what’s the most unusual pie you’ve ever had? Was it a seafood pot pie? Mince meat? Shoofly pie? I’ll see you Wednesday at 8pm ET for In the Kitchen with David.

Keep it flavorful!
—David