Recipe: Cinnamon Streusel Sweet Potato Pie with Vanilla Whipped Cream

CINNAMON STREUSEL SWEET POTATO PIE
"The cinnamon streusel topping is a great addition to this pie!"



1 (9-inch) unbaked deep dish pie crust

FOR THE FILLING:
1 1/2 cups cooked sweet potato
1/2 cup brown sugar
1 (5 ounce) can evaporated milk
2 tablespoons Karo Light Corn Syrup
3 eggs
1/4 teaspoon salt
1 teaspoon Tone's Ground Cinnamon
1/2 teaspoon Spice Islands Ground Nutmeg
1/8 teaspoon Spice Islands Ground Cloves
1/8 teaspoon Spice Islands Ground Ginger

FOR THE STREUSEL TOPPING:
1/4 cup brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon Tone's Ground Cinnamon
2 tablespoons butter
1/2 cup chopped pecans

FOR THE VANILLA WHIPPED CREAM:
1 cup heavy (whipping) cream
2 tablespoons powdered sugar
2 teaspoons Tone's 100% Pure Vanilla Extract
1/4 teaspoon Tone's Ground Cinnamon

Preheat oven to 425 degrees F.

Place pie crust into a 9-inch pie pan, flute edges.

TO PREPARE THE FILLING:
Mix together sweet potatoes, brown sugar, corn syrup, evaporated milk, eggs, salt, cinnamon, nutmeg, cloves and ginger in a large bowl until smooth. Pour mixture into crust.

Bake for 15 minutes. Reduce oven temperature to 350 degrees F and bake for an additional 20 minutes.

TO MAKE THE STREUSEL TOPPING:
Mix together brown sugar, flour and cinnamon in a bowl. Cut in butter using a pastry blender or two forks, until blended. Stir in pecans.

Remove pie from oven and sprinkle with streusel. Bake an additional 10 to 15 minutes, or until a knife inserted in the center of the pie comes out clean and streusel is golden brown. Cool pie to room temperature.

TO MAKE THE VANILLA WHIPPED CREAM:
Whip together vanilla whipped cream ingredients until stiff peaks form and top pie just before serving.

Makes 1 (9-inch) pie
Source: Tone's, ACH Food Companies, Inc.