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Steps
1
Heat oven to 400°F. Wash and pierce sweet potatoes. Place on rimmed baking sheet. Bake 1 hour to 1 hour 10 minutes. Remove from oven and let cool to room temperature, about 1 hour. Cut lengthwise in half; scoop out inside; discard skins. Mash sweet potatoes until no lumps remain.
2
Combine dried cranberries and hot water. Set aside until ready to put into the streusel.
3
Turn oven temperature down to 350°F.
4
Unroll and place crust into ungreased deep-dish 9-inch glass pie plate. Crimp edges. Combine remaining crust ingredients. Press in bottom and about 1/2 inch up side of pie crust. Bake 10 minutes. Remove from oven and let cool completely on cooling rack, about 30 minutes.
5
Beat all filling ingredients except molasses, eggs, cream and sweet potatoes together in large bowl with whisk. Beat in 1 1/2 cups mashed sweet potatoes, molasses and eggs. Beat in cream. Pour mixture into cooled crust. Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake about 40 minutes or until filling is set around edges.
6
Drain cranberries. Stir in remaining streusel ingredients. Gently sprinkle streusel around edge of crust. Bake for an additional 20 minutes or until set.
7
Remove from oven and let cool completely on cooling rack, about 3 hours.
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Sweet potatoes with darker-colored skins are generally more moist and flavorful than the lighter ones.
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