Ingredients
Crust
- One 9-inch Pure Butter Pie Crust
Filling
- 3 large sweet potatoes
- 3/4 cup Imperial Sugar Light Brown Sugar, well packed
- 2 teaspoons vanilla extract
- Zest of 1 orange, no white bitter pith
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon dried ginger
- 1/8 teaspoon allspice
- 2 tablespoons all-purpose flour*
Streusel
- 3/4 cup all-purpose flour*
- 1/3 cup Imperial Sugar Light Brown Sugar, well packed
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 4 tablespoons (1/2 stick) unsalted butter, very cold
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Preheat oven to 370°F.
- Prepare or thaw a 9-inch pie crust. Flute edges if desired.
- Peel sweet potatoes and cut lengthwise in half, cut each half once more lengthwise in half. Cut crosswise in 1/4-inch slices.
- Place in a pot and cover with 1/2-inch water and add a generous pinch of salt. Boil on medium heat until fork tender. Strain and let cool. Set aside and meanwhile prepare streusel topping.
- Prepare streusel by combining flour, sugar, cinnamon, and salt in a bowl. Using a cheese grater, grate very cold butter into small pieces directly onto flour mixture.
- Rub between your hands to turn streusel into small lumps and consequently into crumbles. Set aside.
- To cooled sweet potatoes, add brown sugar, vanilla, orange zest, salt, cinnamon, ginger, allspice, and flour and gently toss until combined. Pack into pie shell.
- Sprinkle with streusel and place in oven until streusel is golden, about 50 minutes.