Sweet Potato Toffee Pie
 
Makes 1 (9-inch) pie
Ingredients
  • ½ (14.1-ounce) package refrigerated piecrusts
  • 3 cups mashed cooked sweet potatoes
  • 2½ cups toffee bits, divided
  • 1 (14-ounce) can sweetened condensed milk
  • ½ cup unsalted butter, melted and divided
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 cup firmly packed light brown sugar
  • 1 cup all-purpose flour, sifted
Instructions
  1. Preheat oven to 350°.
  2. Press piecrust into bottom and up sides of a 9-inch pie plate. Fold crust edges under, and crimp as desired.
  3. In a large bowl, beat sweet potato, 1 cup toffee bits, condensed milk, ¼ cup melted butter, eggs, vanilla, cinnamon, nutmeg, and salt with a mixer at medium speed until combined. Pour filling into prepared crust. Cover loosely with foil.
  4. Bake for 40 minutes.
  5. In a medium bowl, stir together brown sugar, flour, remaining 1½ cups toffee bits, and remaining ¼ cup melted butter until well combined. Gently sprinkle onto pie. Bake, uncovered, 20 minutes more. Let cool completely on a wire rack. Refrigerate in an airtight container for up to 3 days.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/sweet-potato-toffee-pie-recipe/