This Dutch Sweet Potato Pie Recipe is silky, rich, creamy, and smooth with an amazing crunchy streusel topping. Goes head to head with your favorite pumpkin pie at any gathering.
Prepare ahead: Make the pecan topping by mixing pecan topping ingredients together until it resembles coarse sand with some clumps. Cover and chill until ready to use. Can be done up to 2 days in advance. Heat oven to 425F and roast whole sweet potatoes with skin on for 60 minutes or until very soft (may need to roast longer if your potatoes are large.) Let cool before removing skin.
Make the Filling: Place roasted, peeled sweet potatoes in a large bowl. Mash well. Add butter and mix well. Add remaining filling ingredients, beating on medium speed with electric mixer until smooth and silky.
Allow pie dough to sit at room temperature for 10 minutes for easy rolling. Roll it out into a circle that is a bit larger than rim of a deep dish 9" pie pan, leaving enough edge to fold over and crimp. Press dough into pan, fold the edges under and crimp or use fork to press edges down. Use rubber spatula to transfer filling into pie crust.
Bake at 425F on lowest rack for 10 minutes. Lower oven to 325F. Sprinkle streusel topping over pie and bake another 50-60 minutes or until center is set. Cover edges of pie loosely with foil or pie edge protector to prevent edges from browning too quickly. Let pie cool completely before slicing.
Roasting the sweet potatoes whole with skin on gives them a depth of flavor that only whole roasting provides. You can roast potatoes a day ahead.If you're in a time crunch, store bought pie crust can work in a jiffy. However, homemade will always taste best. If you enjoyed this recipe, please come back and give it a rating ♡