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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 package(s) refrugerated pie crust |
3 cup(s) cooked mashed sweet potatoes |
2 1/2 cup(s) toffee bits, divided |
1 can(s) sweetend condensed milk |
1/2 cup(s) unsalted butter, melted & divided |
2 eggs, large |
1 teaspoon(s) vanilla extract |
1/2 teaspoon(s) cinnamon |
1/2 teaspoon(s) nutmeg |
1/4 teaspoon(s) salt |
1 cup(s) brown sugar, firmly packed |
1 cup(s) flour |
whipped cream & toffee bits for garnish |
Directions:
1. Preheat oven to 350.
2. On lightly floured surface, unroll pie crust. Roll into a 12 inch circle. Press pie crust into a 9-inch pie plate, folding edges under and crimping edges, if desired.
3. In large bowl, combine sweet potatoes, cup toffee bits, milk, 1/4 cup butter, eggs, vanilla, cinnamon, nutmeg, and salt. Beat at medium speed with an electric mixer until well blended. Pour into prepared crust. Bake loosely covered with foil for 40 minutes.
4. In a medium bowl, combine remaining 1 1/2 cups toffee bits, remaining 1/4 cup butter, brown sugar, and flour. Stir until combined. Gently spread on top of pie, and bake uncovered for an addition 20 minutes. Cool for 1 hour. Garnish with whipped cream and toffee bits, if desired. Cut into wedges to serve.
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