TANGY FROZEN LEMON PIE1 (9”) graham cracker pie crust3 egg whites¼ t. cream of tartar½…
Toffee-Topped Sweet Potato Pie
| Toffee-Topped Sweet Potato Pie | Print |
Recipe By: Alice Morrow
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
- In large bowl, combine yams, 1 ½ c. toffee bits, milk, ¼ c. milk, eggs, vanilla, cinnamon, nutmeg and salt.
- Beat with mixer until well blended.
- Pour into prepared pie shell.
- Cover with foil (loosely) and bake for 40 minutes.
- In another bowl, stir together brown sugar, flour, remaining toffee bits and remaining butter. Mix well.
- Gently spread on top of pie and bake uncovered for another 20 minutes.
- Remove from oven. Let cool for 1 hour.
- Garnish with Cool Whip and extra toffee bits.
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