Mix & Match Double Batch with Blue Eyed Bride!

Yay!  It’s that fun time when I ask a friend to give me a recipe they love to make this time of year and I mix and match it!  This month, I asked my sweet friend Erin over at Blue-Eyed Bride to share one of her favorite November recipes with me and she sent me her Sweet Potato Casserole recipe, so I turned it into a pie…
…a Streusel Topped Sweet Potato Pie!!
I’m not going to lie…I might have had a slice for breakfast.  If you’re looking for a new pie recipe for Thanksgiving, I highly recommend you give this one a try!  Not only is it absolutely delicious, it’s really simple too!
If you watched me make my Streusel Topped Pumpkin Pie on Today, all I did was substitute 1 (14 oz) can of pumpkin puree for the mashed sweet potatoes here.  Easy substitution!
You will need 1 1/2 cups of mashed and cooked sweet potatoes for this recipe.  You can either bake up two sweet potatoes and use the filling or you can mash up some canned sweet potatoes, drained.  Either way, a very yummy pie!
Shopping List to make the pie:
1 1/2 cups mashed sweet potatoes (or 1 (14 oz) can of pumpkin like Libby’s)
1/2 cup brown sugar
1 (14 oz) can sweetened condensed milk
3 eggs
1/2 tablespoon pumpkin pie spice
1 uncooked pie shell (either homemade, from the refrigerator section or the freezer department)
Preheat oven to 425 degrees.
In a large mixing bowl, beat with an electric mixer the first 5 ingredients until smooth.  Pour mixture into pie shell and bake at 425 degrees for 15 minutes, then reduce heat to 350 degrees and bake another 20 minutes.  Add streusel topping (see below) and bake another 15 minutes.  Remove from oven and allow to cool at least 30 minutes before slicing and serving.
To make the streusel topping:
1/4 cup brown sugar
2 tablespoons flour
2 tablespoons butter, slightly softened and cut into pieces
1 teaspoon cinnamon
1/2 cup pecan pieces
In a small bowl, combine all of the streusel ingredients.  The consistency will be crumbly.  When it’s time, sprinkle the topping over the top of the pie and continue baking.
So, my version is a fun Turkey Day dessert…Erin’s original recipe is a yummy side dish for your Thanksgiving…
…how good does that look?!?!  A piece of turkey and a helping of that and I’m good on Thanksgiving!
Shopping List
3-4 cups cooked and mashed sweet potatoes or canned yams
1 cup sugar
1/2 cup butter
1/2 cup half and half
2 eggs, beaten
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1 teaspoon vanilla
For the topping:
1/2 cup melted butter
2 cups light brown sugar
1 cup flour
2 cups pecan pieces
Preheat oven to 350 degrees.
Lightly grease a 9×13 baking dish.  Set aside.
Mix sugar, butter, half and half, eggs, spices and vanilla into the mashed sweet potatoes.  Pour into prepared baking dish.
Combine all of the topping ingredients together in a small bowl and pour on top of the sweet potato casserole.
Bake the casserole about 25 minutes  or until lightly browned and bubbly.
Whether you’re looking for a side dish or a dessert, we have you covered today.
Thank you so much to my sweet friend Erin for sharing her recipe and allowing me to mix and match it!  You can find Erin every day at her fabulous blog Blue-Eyed Bride and here too…
Have the best day!!
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  • Blue-Eyed Bride November 12, 2014 at 12:01 pm

    Thanks for having me share my recipe today! I am dying for a piece of that pie. So much yummy food to look forward to in the next couple of months! Xoxo

  • Narci November 12, 2014 at 12:30 pm

    Oh my goodness! That pie looks amazing!! I need to make it tonight!! Yum!

  • Sheaffer {Pinterest Told Me To} November 12, 2014 at 3:11 pm

    Well doesn't that look delicious! I think I just gained a pound. Another pound. Sigh…

  • Jenny @ jennycollier.com November 12, 2014 at 4:01 pm

    We made Erin's sweet potato casserole last Thanksgiving! Definitely need to try this pie version! So creative!

  • Erin November 6, 2016 at 2:54 pm

    Making this right now with my son. I think we needed a deep dish pie crust! We’ll see how it turns out I guess! Looks Delilah!!

  • Chelsea Selbig November 13, 2016 at 5:58 pm

    Made this today and my pumpkin pie needed an extra 20 minutes to cook before adding the struesel because it was so liquidy. The Chess pie calls for flour though and this one doesn’t, so maybe I needed to thicken it? When we ate it tonight everyone commented that it didn’t seem all the way cooked/a little more liquidy than pumpkin pies usually are. Any ideas? This was my first time trying a pumpkin pie, so I’m a newbie!

    • Mix and Match Mama November 14, 2016 at 4:30 am

      Hmmmm…it should cook up just fine. They’re two different recipes, so you really can’t compare them. How is your oven temperature? Did you start with a high heat and reduce it?