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A Southern Classic Sweet Potato Pie

Melissa Sperka
  • 100 minutes
  • Serves 8

INGREDIENTS

1

9-inch refrigerated pie crust (or frozen deep dish)

2 cups

pureed sweet potatoes

1/2 cup

granulated sugar

1/2 cup

light brown sugar

1 cup

heavy cream

3

large eggs

2 tsp

pure vanilla extract

2 tsp

pumpkin pie spice

1/4 tsp

salt

1/3 cup

crushed vanilla wafer crumbs

1/4 tsp

ground cinnamon or pumpkin pie spice

2 tbsp

cold butter (cubed)

1/4 cup

chopped pecans

1/4 cup

English toffee bits (Bits-o-Brickle)

2 cups

fresh whipped cream