Chef Crystal’s Sweet Potato Pie

Crust:

• 1 Giant Eagle Ready-to-Bake Original Rolled pie crust

• 2 cups cooked and mashed sweet potatoes (Louisiana or Garnet “yam”)
• ½ cup brown sugar, packed
• 3 large eggs, beaten
• 2 Tbsp. heavy cream
• 2 Tbsp. unsalted butter, melted and cooled
• ½ tsp. cinnamon
• ½ tsp. allspice
• ¼ tsp. mace or nutmeg
• ¼ tsp. salt
• Pinch of cloves

• 1 cup pecans, coarsely chopped
• ½ cup brown sugar, packed
• 2 Tbsp. unsalted butter, melted

Directions:

Preheat oven to 350°F.

Place pie crust in a 10-inch pie pan and crimp the edges.

In a bowl, mix ingredients for the filling and set aside.

In a separate bowl, combine ingredients for streusel until even and crumbly.

Pour filling into prepared pie crust and smooth with a spatula. Top with the streusel.

Bake until filling is set, approximately 40 minutes. Serve with lightly sweetened whipped cream.