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Toffee-Topped Sweet Potato Pie

Toffee-Topped Sweet Potato Pie

Toffee-Topped Sweet Potato Pie
Toffee-Topped Sweet Potato Pie
Toffee-Topped Sweet Potato Pie
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Toffee-Topped Sweet Potato Pie
Ingredients
  • 1 graham cracker crust or regular refrigerated pie crust
  • 3 c. cooked mashed yams
  • 3 c. toffee candy bits, divided
  • 1 (14-oz.) can sweetened condensed milk
  • ½ c. butter, divided
  • 2 large eggs
  • 1 t. vanilla
  • 1 t. ground cinnamon
  • 1 t. ground nutmeg
  • ¼ t. salt
  • 1 c. firmly packed light brown sugar
  • 1 c. all-purpose flour, sifted
  • Garnish: extra toffee bits, cool whip
Instructions
  1. In large bowl, combine yams, 1 ½ c. toffee bits, milk, ¼ c. milk, eggs, vanilla, cinnamon, nutmeg and salt.
  2. Beat with mixer until well blended.
  3. Pour into prepared pie shell.
  4. Cover with foil (loosely) and bake for 40 minutes.
  5. In another bowl, stir together brown sugar, flour, remaining toffee bits and remaining butter. Mix well.
  6. Gently spread on top of pie and bake uncovered for another 20 minutes.
  7. Remove from oven. Let cool for 1 hour.
  8. Garnish with Cool Whip and extra toffee bits.
 

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