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