Paula Deen’s Sweet Potato Toffee Pie

PAULA DEEN’S SWEET POTATO TOFFEE PIE
½ (14.1-oz.) pkg. refrigerated piecrusts
3 c. mashed cooked sweet potatoes
2 ½ c. toffee bits, divided
1 (14-oz.) can sweetened condensed milk
½ c. butter, melted and divided
2 eggs
1 t. vanilla
½ t. ground cinnamon
½ t. ground nutmeg
¼ t. salt
1 c. firmly packed light brown sugar
1 c. flour, sifted

1. Preheat oven 350
2. Press piecrust into bottom and up sides of 9” pie plate.
3. Fold curst edges under and crimp.
4. In bowl, beat sweet potato, 1 c toffee bits, condensed milk, ¼ c. melted butter, eggs, vanilla, cinnamon, nutmeg and salt with mixer on medium speed until combined.
5. Pour into crust.
6. Cover loosely with foil.
7. Bake 40 minutes.
8. In bowl, stir together brown sugar, flour, remaining toffee bits and remaining melted butter until well combined.
9. Gently sprinkle onto pie.
10. Bake uncovered 20 more minutes.
11. Let cool completely. Refrigerate in airtight container for up to 3 days.