Ingredients
The following ingredients have 18 Servings
- Puff Pastry
- Whole Sweet Potato
- Sugar
- Heavy Cream
- Egg
- Pumpkin Pie Spice
- Vanilla Extract
- Salt
- Whipped Cream
- Vanilla Wafer Crumbs
- Unsalted Butter
- Roasted Pecan Pieces
- Toffee Bits
Instruction
- Preheat oven to 375°F.
- Lightly coat a 15 x 11-inch jellyroll pan with cooking spray.
- On a lightly floured surface, roll each sheet of puff pastry into a 10 x 12-inch rectangle. Place sheets on pan and press evenly onto the bottom and sides. Trim edges, if needed.
- Prick pastry with a fork. Cover with aluminum foil and spread dried beans or pie weights on top. Bake 10 minutes.
- Remove from oven, remove beans or pie weights and foil, and reduce oven temperature to 350°F.
- In a medium bowl, whisk together sweet potatoes, sugar, cream, eggs, pumpkin pie spice, vanilla and salt until well combined. Pour evenly over crust. Bake 30 minutes.
- To make streusel, place cookie crumbs in a bowl. Add butter and cut into crumbswith a fork until mixture resembles cornmeal. Stir in pecans and toffee.
- Sprinkle streusel over pie and bake 30 minutes, or until filling is set. Cover pastry edges with foil if needed to prevent overbrowning.
- Let cool completely, then refrigerate. Serve chilled with whipped cream.
