Old-fashioned Southern sweet potato pie with crumbly streusel topping

Our old-fashioned Southern sweet potato pie recipe includes a perfectly spiced and creamy sweet potato filling in a flaky pie crust with an irresistibly crumbly streusel topping.

Ingredients

• 1 9-inch deep dish frozen pie crust
• 2 cups baked sweet potatoes, mashed and cooled
• 1/4 cup butter, melted and slightly cooled
• 1 14-ounce can sweetened condensed milk
• 1 egg
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/4 teaspoon salt

Streusel Topping

• 1 cup firmly packed dark or light brown sugar
• 1/3 cup all-purpose flour
• 1/3 cup melted butter
• 3/4 cup coarsely chopped pecans

Instructions

1. Preheat the oven to 400.
2. Beat sweet potatoes and melted butter with an electric mixer until smooth. Add condensed milk, egg, cinnamon, vanilla, cloves, allspice, and salt and beat with an electric mixer for two minutes, scraping down sides as needed.
3. Pour into unbaked pie crust and bake for 20 minutes.
4. While that is baking, stir together the topping ingredients in a medium bowl until well mixed. Remove the pie from the oven and sprinkle with topping.
5. If any parts of the crust look dark, cover them with foil, then return the pie to the oven for 25-30 minutes, or until set. If you are skipping the topping, you’ll still want to continue baking this pie until lightly brown on top and set, which is about the same amount of time.
6. Allow the pie to cool completely for the prettiest slices. I like to refrigerate mine overnight.

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