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Oh, hello, again. We’re back with another pie. A perfectly spiced, silky smooth, absolutely scrumptious sweet potato pie with a decadent and buttery almond streusel. IT IS SO GOOD. Like I would eat this for breakfast, lunch, dinner, desert, and midnight snack.
So yeah, if you couldn’t tell, I’m pretty much obsessed with sweet potato pie. And my goal for today is to convince you too! I know everyone is all about pumpkin pie when Thanksgiving comes around, but we’re here today to convince you to make sweet potato pie.
What is sweet potato pie?
Sweet potato pie is a spiced pie made with sweet potato puree and evaporated milk. It tastes very similar to pumpkin pie, but is slightly thicker and creamier, and a little more mild tasting!
Now I’m not saying that you shouldn’t have pumpkin pie, so don’t come at me. I lurrrrveee pumpkin pie. Like lick the bowl clean, inhale it before anyone else has a chance to have a slice, kind of love.
But you know what? I think you can love pumpkin pie AND sweet potato pie. There’s plenty of pie eating to go around, so why not make two equally creamy and delicious pies this Thanksgiving 🙂
How to make Sweet Potato Pie with Almond Streusel:
This pie recipe follows pretty much the same process as pumpkin pie–just use sweet potato puree instead!
Make the crust: If you’re pinched for time you can absolutely use a premade pie crust, but if you’re looking to go all out homemade, whip up our flaky homemade pie crust with this step by step recipe!
Make the filling: Simply stir together the sweet potato puree, spices, and eggs until well mixed. Then add a can of evaporated milk and stir well. Pour the filling into the pie crust and baked for 40 minutes at 350°F, or until set.
Make the almond streusel: While the pie is cooking, whip up the almond streusel by combining all the ingredients together! After 40 minutes, remove the pie from the oven and sprinkle with the almond crumble. Bake for 15 more minutes!
Cool and serve: Sweet potato pie needs to set completely before eating–it’s not like a warm gooey chocolate chip cookie. So place the pie on a wire rack to cool for 2 hours before serving!
Help! I don’t have sweet potato puree!
Never fear. We gotcha covered. Simply roast two to three sweet potatoes at 400°F. Stab the sweet potatoes a few times with a fork to allow any extra heat to release and pop them in the oven for 45 minutes or until soft! Let the sweet potatoes cool completely and then puree in a blender or food processor until creamy. If your potatoes are too thick, add a tablespoon or two of water to thin them out!
You can also, usually find sweet potato puree in the grocery store by the pumpkin puree!
Happy Baking, my friends! What other pie recipes do you want to see on the blog? Let us know in the comments below!
1 unbaked 9 inch pie crust (homemade or store bought!)
2cups (15 ounces) sweet potato puree*
2 eggs, room temperature
3/4cup brown sugar
1 teaspoonground cinnamon
1/2 teaspoonground ginger
1/4 teaspoonground cloves
1 can evaporated milk (12 oz.)
for the streusel
4 tablespoon unsalted butter, softened
1/2cup brown sugar
1/3cup slivered almonds
1 teaspoon cinnamon
1 teaspoon ginger
Preheat the oven to 350°F.
In a large mixing bowl whisk together the sweet potato puree, eggs, brown sugar, spices and salt until homogenous. Shake the can of evaporated milk before opening and slowly pour into the sweet potato mixture as you whisk. Mix until combined.
Pour the sweet potato filling into prepared pie crust and cook for 35 minutes or until set (the pie won’t wiggle in the middle when jostled).
While the pie is baking, prepare the streusel topping. You will put it on when the pie is set enough to hold the weight of the streusel. To make the streusel combine all the ingredients in a large bowl, using a fork or pastry cutter to cut everything together until the mixture starts to clump up and hold its shape.
Take the pie out of the oven and sprinkle the streusel on top, spreading to the edge. Place the pie back in the oven and continue to bake for another 15 minutes, or until the the streusel is a light golden brown. Remove from the oven and allow to cool completely before serving!
Keywords: easy, quick, the best, thanksgiving, fall, quick and easy
*Don’t have sweet potato puree? You can always use pumpkin!