Sliced sweet potato pie
- Filling:
- 11⁄2 cups evaporated milk or half-and-half (about 12 ounces);
- 2 pounds small to medium sweet potatoes;
- 4 large eggs;
- 1⁄2 cup packed light brown sugar;
- 1⁄4 cup granulated sugar;
- 3⁄4 teaspoon fine sea salt;
- 1⁄2 teaspoon ground nutmeg;
- 3⁄4 teaspoon ground cinnamon;
- 2 teaspoons pure vanilla extract;
- 1 tablespoon fresh lemon juice.
- Streusel topping:
- 1⁄2 cup all-purpose flour;
- 1⁄2 cup granulated sugar;
- 1⁄4 teaspoon ground cinnamon;
- 1⁄8 teaspoon fine sea salt;
- 5 tablespoons unsalted butter, cut into small cubes and chilled;
- 1⁄2 cup chopped pecans.
Instructions:
If you want to make a Sliced sweet potato pie first for the filling ,pour the evaporated milk into a medium saucepan. Working one at a time, peel the sweet potatoes and cut into very thin slices that are no more than 1⁄8-inch thick. Add the slices to the milk to prevent them from darkening. Bring the potatoes and milk to a gentle simmer over medium-low heat, cover, and cook until the slices are tender but not falling apart, about 8 minutes.
- Meanwhile, whisk the eggs in a medium bowl until the whites and yolks are blended. Whisk in the brown sugar, granulated sugar, salt, nutmeg, cinnamon, vanilla, and lemon juice and set aside.
- For the streusel: Whisk together the flour, granulated sugar, cinnamon, and salt in a medium bowl. Use a pastry blender or your fingertips to work in the butter until the pieces are the size of peas. Squeeze together about one-third of the streusel into balls the size of marbles, but leave the rest crumbly. Add the pecans and toss lightly to combine.
- Use a slotted spoon to transfer the potatoes into a deep 9-inch pottery, ceramic, or glass pie plate, spreading them evenly over the bottom. Whisk the cooking liquid into the egg mixture and pour it slowly over the potatoes. Sprinkle the streusel over the top.
- Bake until a knife inserted into the center comes out moist but not wet, about 45 minutes. Cool on a wire rack for at least 15 minutes before serving warm.
- Variation: You can bake the filling in a 9-inch deep-dish pie shell that has been baked and cooled.