Chef Crystal’s Sweet Potato Pie

Preparation & Serving


  • Serves: 8
  • Prep Time: 20 Minutes
  • Cook Time: 45 Minutes


  • 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


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.

Approximate nutritional values per serving: Calories 430, Fat 24g, Sat. Fat 8g, Trans Fat 0g, Cholesterol 160mg, Sodium 260mg, Total Carbohydrate 53g, Fiber 3g, Sugars 32g, Protein 5g

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.