Sweet Potato Toffee Pie

Sweet Potato Pie is a pleasure that I have only come to know in the past several years, but now that I have found it, it will hold a place in my recipe file forever.  This is a pie that I found in a Paula Deen Holiday magazine, and first tried last Christmas.  However, due to the brand new torturous orthodontic appliances stuck to my teeth, I was not able to enjoy much of this pie (because I couldn't suck it through a straw).  This year I vow to eat and enjoy every single piece that I can hoard, bribe, or steal from anyone who lays a finger on this pie (braces not withstanding).  No, I don't think that is excessive.

The filling for this pie uses sweetened condensed milk in it instead of sugar.  You can find toffee bits in the sweet potato filling as well as in the crumble top.  The filling is smooth and rich with a nice sweet potato flavor, and the crumble gives this tender pie a nice crunch.  When baked, the crumble top tends to fuse together in the center, so be gentle when cutting to not squish the pie.  Use whichever pie crust is your favorite.  My pie crust recipe can be found at the end of this post.  Finish this pie off with a (generous) dollop of whipped cream, and you'll fight for that last piece.

Sweet Potato Toffee Pie

1 9 inch unbaked pie shell (recipe at end, or use your favorite)
3 cups cooked mashed sweet potatoes
2 1/2 cups toffee bits, divided
1 (14 ounce) can sweetened condensed milk
1/2 cup unsalted butter, melted and divided
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup firmly packed brown sugar
1 cup all purpose flour, sifted
Garnish:  whipped cream, toffee bits

Preheat oven to 350F.  In a large bowl, combine sweet potatoes, 1 cup toffee bits, condensed milk, 1/4 cup butter, eggs, vanilla, cinnamon, nutmeg, and salt.  Beat at medium speed with an electric mixer until well blended.  Pour into prepared crust.  Bake loosely covered with foil, for 40 minutes. 

While pie is baking, in a  medium bowl, combine remaining 1 1/2 cups toffee bits, remaining 1/4 cup butter, brown sugar, and flour.  Stir until combined.  Gently spread on top of pie, and bake, uncovered, for an additional 20 minutes.  Cool for 1 hour.  Garnish with whipped cream and toffee bits, if desired.  Makes 1 9-inch pie.

Single Crust Pie Dough

1 1/4 cups all purpose flour, plus extra for rolling out the dough
1 Tablespoon sugar
1/2 teaspoon salt
3 Tablespoons vegetable shortening
4 Tablespoons (1/2 stick) butter, cut into 1/4 inch pieces
4 to 6 Tablespoons ice water

Process the flour, sugar, and salt in a food processor until combined.  Add the shortening and process until the mixture has the texture of coarse sand.  Scatter the butter pieces over the top and pulse until the mixture resembles coarse crumbs.  Transfer to a bowl.  To make without a food processor, mix the dry ingredients in a bowl, and cut in the shortening and butter using a pastry blender, fork, or two knives. 

Sprinkle 4 Tablespoons of the water over the flour mixture, then stir and press the dough together using a firm spatula, until the dough sticks together.  If the dough does not come together, stir in more water,  1 tablespoon at a time until it does.  Form the dough into a disk, wrap with plastic wrap, and refrigerate at least 1 hour.

On a floured surface, roll the dough into a 12-inch circle, then fit it into a pie plate.  Trim, fold, and crimp the edges as desired.  Freeze the unbaked pie crust for about 30 minutes before filling or baking.

Enjoy!  -Cardamommy