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Streusel-Topped Sweet Potato Pie Squares

Treat you guests with these squares made with sweet potatoes and Pillsbury® pie crust - a delicious dessert.

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  • prep time 25 min
  • total time 5 hr 30 min
  • ingredients 14
  • servings 15
 

Ingredients

Crust

1
Pillsbury® refrigerated pie crust, softened as directed on box

Filling

3
cans (15 oz each) sweet potatoes in syrup, drained, mashed
1
can (14 oz) sweetened condensed milk (not evaporated)
3
eggs, beaten
3/4
cup half-and-half
2
teaspoons pumpkin pie spice
1/2
teaspoon salt

Topping

1/2
cup packed brown sugar
1/2
cup quick-cooking oats
1/4
cup all-purpose flour
1/2
teaspoon ground cinnamon
1/4
cup cold butter or margarine

Garnish

1
cup heavy whipping cream
2
tablespoons powdered sugar

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Unroll pie crust in ungreased 13x9-inch pan. Press crust in bottom and 1/4 inch up sides of pan, cutting to fit; press seams firmly to seal. DO NOT PRICK CRUST. Bake 10 minutes. Remove from oven; immediately press bubbles down with back of wooden spoon.
  • 2 Reduce oven temperature to 350°F. In large bowl, beat all filling ingredients with wire whisk until blended. Pour over partially baked crust.
  • 3 Bake 40 minutes. Meanwhile, in medium bowl, mix brown sugar, oats, flour and cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs.
  • 4 Sprinkle streusel over filling. Bake 15 to 20 minutes longer or until knife inserted in center comes out clean (surface may be puffy in spots). Cool completely on cooling rack. Refrigerate at least 2 hours before serving.
  • 5 In chilled medium deep bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Cut dessert into squares; serve with whipped cream. Cover and refrigerate any remaining dessert.
  • 1 Heat oven to 400°F. Unroll pie crust in ungreased 13x9-inch pan. Press crust in bottom and 1/4 inch up sides of pan, cutting to fit; press seams firmly to seal. DO NOT PRICK CRUST. Bake 10 minutes. Remove from oven; immediately press bubbles down with back of wooden spoon.
  • 2 Reduce oven temperature to 350°F. In large bowl, beat all filling ingredients with wire whisk until blended. Pour over partially baked crust.
  • 3 Bake 40 minutes. Meanwhile, in medium bowl, mix brown sugar, oats, flour and cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs.
  • 4 Sprinkle streusel over filling. Bake 15 to 20 minutes longer or until knife inserted in center comes out clean (surface may be puffy in spots). Cool completely on cooling rack. Refrigerate at least 2 hours before serving.
  • 5 In chilled medium deep bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Cut dessert into squares; serve with whipped cream. Cover and refrigerate any remaining dessert.

EXPERT TIPS

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Expert Tips

You can substitute fresh cooked dark-orange sweet potatoes for the canned version. Two pounds sweet potatoes will yield about 3 cups mashed.

Use a food processor to easily mash the sweet potatoes.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
(
Calories from Fat
160),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
10g,
10%
Trans Fat
0g
0%
),
Cholesterol
90mg
90%;
Sodium
270mg
270%;
Total Carbohydrate
55g
55%
(Dietary Fiber
3g
3%
  Sugars
39g
39%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
170%;
Vitamin C
8%;
Calcium
15%;
Iron
8%;
Exchanges:
0 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1/2 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.