Sweet Potato Pie With Streusel Topping (a Biltmore Recipe)

For the FULL recipe with step-by-step photo instructions and printable recipe card, visit:     www.inspirationapron.com

Ingredients for pie:

• 5oz plant-based cream cheese alternative, plain
• 1 large egg
• 1/4 cup granulated sugar
• 1 baked 9-inch pastry shell (see notes for baking an empty pie shell)
• 2 large eggs, lightly beaten
• 4 cooked small sweet potatoes, mashed (about 1 1/2 cups) Click HERE for my directions on how to bake sweet potatoes.
• 3/4 cup granulated sugar
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/8 tsp ground nutmeg
• 1/2 cup half-and-half, non-dairy creamer
• streusel topping (ingredients and recipe below)

Streusel topping ingredients:

• 1/2 cup quick-cooking oats
• 1/3 cup chopped pecans
• 1/4 cup all-purpose flour
• 2 tbsp granulated sugar
• 1/2 tsp ground cinnamon
• 1/4 cup plant butter, melted

Instructions:

Preheat oven to 350℉ / 176℃. Beat cream cheese, 1 egg and 1/4 cup sugar at medium speed with an electric mixer until creamy.

Spread mixture into bottom of baked pastry shell.

Combine beaten eggs and mashed sweet potato.

Add 3/4 cup sugar and next 4 ingredients; stir in half and half/non-dairy creamer. 

Pour sweet potato mixture over cream cheese layer. Place in oven to bake for 25 minutes.

NOTE: I recommend covering pie edges with foil or silicone protector during this stage of baking to prevent over browning of crust.

How to make streusel topping:

While the pie is baking, make the streusel topping, which will go on during the second half of baking session. In a small bowl, combine first 5 streusel ingredients and stir well.

Add butter and stir until crumbly.

After pie has finished the first 25 minutes of baking, remove from oven and sprinkle the streusel topping over top of pie evenly. 

Remove foil (if used) and bake another 25-30 minutes or until topping is golden.

Let pie cool completely on a cooling rack before slicing. (Usually takes about 2 hours.)

As you can see if photograph, I was in a hurry to take photos and didn’t let the pie set up enough which resulted in a slight droopy layering. NOTE: The pie still tasted delicious despite that, and later pieces cut a few hours later had beautifully distinct layers.

Review: This sweet potato pie was a comfy taste of the south, elevated with the crunchy and delicious streusel topping. The luscious cheesecake layer blended wonderfully with the sweet potatoes.

🍷The winemaker’s note with this recipe suggests serving along with Biltmore Estate Special Reserve Chenin Blanc.