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Streusel-Topped Sweet Potato Pie Squares recipe

Written on Wednesday, November 23, 2016 | 4:06:00 PM



Makes15 squares 
Preparation time : 25 minutes
Start to Finish: 3 Hours 35 Minutes

Ingredients : 
CRUST
- 1 Pillsbury™ refrigerated pie crust, softened as directed on box

FILLING
- 3 cans (15 oz each) sweet potatoes in syrup, drained, mashed
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- 3 eggs, beaten
- ¾ cup half-and-half
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt

TOPPING
- ½ cup packed brown sugar
- ½ cup quick-cooking oats
- ¼ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ cup cold butter

GARNISH
- 1 cup whipping cream
- 2 tablespoons powdered sugar

Preparation Method :
1) Heat oven to 400°F. Unroll pie crust in ungreased 13x9-inch pan. Press crust in bottom and ¼ inch up sides of pan, cutting to fit; press seams firmly to seal. Do not prick crust.

2) Bake 10 minutes. Immediately press bubbles down with back of wooden spoon. Reduce oven temperature to 350°F.

3) In large bowl, beat filling ingredients with whisk until blended. Pour over partially baked crust. Bake 40 minutes.

4) Meanwhile, in medium bowl, mix brown sugar, oats, flour and cinnamon. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Sprinkle over filling.

5) Bake 15 to 20 minutes longer or until knife inserted in center comes out clean (surface may be puffy in spots). Cool completely in pan on cooling rack. Refrigerate at least 2 hours before serving.

6) In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Cut into 5 rows by 3 rows; serve with whipped cream. Store covered in refrigerator.

* Sweet Success You can substitute fresh cooked dark-orange sweet potatoes for the canned version. Two pounds sweet potatoes will yield about 3 cups mashed.


* The Wow Factor You can sprinkle the whipped cream with a little ground cinnamon or nutmeg for a spark of spice.

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