Streusel-Topped Sweet Potato Pie Squares

Name: Streusel-Topped Sweet Potato Pie Squares
Prep time: 25 min
Total time: 5 h 30 min
Yield: 15
Ingredients: 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 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; 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; 1 cup heavy whipping cream; 2 tablespoons powdered sugar

(60)

0 Questions

Save Recipe

Streusel-Topped Sweet Potato Pie Squares

New Personalized Recipes Just fof You - Take the Quiz Now

Prep 25 min
Total 5 hr 30 min
Ingredients 14
Servings 15

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Shop
Share
Keep Screen On

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

By Pillsbury Kitchens

Updated Oct 11, 2011

Ingredients

Crust

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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

Make With

Pillsbury Pie Crust

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.

Tips from the Pillsbury Kitchens

tip 1
You can substitute fresh cooked dark-orange sweet potatoes for the canned version. Two pounds sweet potatoes will yield about 3 cups mashed.
tip 2
Use a food processor to easily mash the sweet potatoes.

Nutrition Information

400 Calories, 17g Total Fat, 6g Protein, 55g Total Carbohydrate, 39g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 400

Calories from Fat: 160

Total Fat: 17g; 27%

Saturated Fat: 10g; 48%

Trans Fat: 0g

Cholesterol: 90mg; 29%

Sodium: 270mg; 11%

Potassium: 330mg; 9%

Total Carbohydrate: 55g; 18%

Dietary Fiber: 3g; 12%

Sugars: 39g

Protein: 6g

% Daily Value*:

Vitamin A: 170%; 170%

Vitamin C: 8%; 8%

Calcium: 15%; 15%

Iron: 8%; 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;

What's Trending