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Streusel-Topped Sweet Potato Pie Squares

(60)

11 reviews

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

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

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 400
Calories from Fat: 160

% Daily Value

Total Fat: 17g; 27%
Saturated Fat 10g 48% Trans Fat 0g
Cholesterol: 90mg; 29%
Sodium: 270mg; 11%
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;

Carbohydrate Choice

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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