Orange Sweet Potato Pie with Ginger Streusel Recipe

Orange Sweet Potato Pie with Ginger Streusel Recipe
Orange Sweet Potato Pie with Ginger Streusel Recipe photo by Taste of Home
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Orange Sweet Potato Pie with Ginger Streusel Recipe

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Flecks of orange zest add a pleasant texture and zip to this classic sweet potato pie. Cook and mash the potatoes a day ahead to save time on pie-making day. —Lindsey Cook, Dallas, Texas
MAKES:
8 servings
TOTAL TIME:
Prep: 50 min. Bake: 45 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 50 min. Bake: 45 min. + cooling

Ingredients

  • 1-1/4 cups all-purpose flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup butter, cubed
  • 1 tablespoon cold lemon-lime soda or ginger ale
  • 1 teaspoon white vinegar
  • 3 tablespoons ice water
  • FILLING:
  • 3 eggs
  • 2 pounds sweet potatoes, peeled, cooked and mashed
  • 1 can (5 ounces) evaporated milk
  • 3/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1/4 cup butter, melted
  • 4 teaspoons grated orange peel
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • GINGER STREUSEL:
  • 15 gingersnap cookies
  • 6 tablespoons butter, cubed
  • 1/2 cup sugar
  • 1/2 cup all-purpose flour
  • TOPPING:
  • 1/2 cup heavy whipping cream
  • 1/4 cup sugar
  • 1 tablespoon maple syrup

Directions

In a food processor, combine the flour, sugar and salt; cover and pulse to blend. Add the butter, soda and vinegar; cover and pulse until mixture resembles coarse crumbs.
While processing, gradually add water just until moist crumbs form. Shape into a disk; wrap in plastic wrap and refrigerate for 30 minutes or until easy to handle.
Roll out pastry to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
In a large bowl, whisk the eggs, sweet potatoes, milk, sugar, brown sugar, butter, orange peel, cinnamon, vanilla, salt, cloves and allspice until blended. Pour into crust. Bake at 400° for 30 minutes.
Meanwhile, in a food processor, combine the cookies, butter, sugar and flour. Cover and pulse until coarse crumbs form; sprinkle over pie. Cover edges of pastry loosely with foil. Bake 15-20 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack.
In a small bowl, beat cream until it begins to thicken. Add sugar and maple syrup; beat until stiff peaks form. Serve with pie. Refrigerate leftovers. Yield: 8 servings.
Originally published as Orange Sweet Potato Pie in Country Woman October/November 2012, p34

  • 1-1/4 cups all-purpose flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup butter, cubed
  • 1 tablespoon cold lemon-lime soda or ginger ale
  • 1 teaspoon white vinegar
  • 3 tablespoons ice water
  • FILLING:
  • 3 eggs
  • 2 pounds sweet potatoes, peeled, cooked and mashed
  • 1 can (5 ounces) evaporated milk
  • 3/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1/4 cup butter, melted
  • 4 teaspoons grated orange peel
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • GINGER STREUSEL:
  • 15 gingersnap cookies
  • 6 tablespoons butter, cubed
  • 1/2 cup sugar
  • 1/2 cup all-purpose flour
  • TOPPING:
  • 1/2 cup heavy whipping cream
  • 1/4 cup sugar
  • 1 tablespoon maple syrup
  1. In a food processor, combine the flour, sugar and salt; cover and pulse to blend. Add the butter, soda and vinegar; cover and pulse until mixture resembles coarse crumbs.
  2. While processing, gradually add water just until moist crumbs form. Shape into a disk; wrap in plastic wrap and refrigerate for 30 minutes or until easy to handle.
  3. Roll out pastry to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
  4. In a large bowl, whisk the eggs, sweet potatoes, milk, sugar, brown sugar, butter, orange peel, cinnamon, vanilla, salt, cloves and allspice until blended. Pour into crust. Bake at 400° for 30 minutes.
  5. Meanwhile, in a food processor, combine the cookies, butter, sugar and flour. Cover and pulse until coarse crumbs form; sprinkle over pie. Cover edges of pastry loosely with foil. Bake 15-20 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack.
  6. In a small bowl, beat cream until it begins to thicken. Add sugar and maple syrup; beat until stiff peaks form. Serve with pie. Refrigerate leftovers. Yield: 8 servings.
Originally published as Orange Sweet Potato Pie in Country Woman October/November 2012, p34

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