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Melissa Sperka
Course Dessert
Servings 18 servings


  • 1 17-oz pkg frozen puff pastry, thawed (2 sheets)
  • 4 cups cooked pureed sweet potatoes (4 or 5 sweet potatoes)
  • 1 cup sugar
  • 1 1/4 cups heavy cream
  • 5 eggs lightly beaten
  • 1 tablespoon plus 1 teaspoon pumpkin pie spice
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup sweetened whipped cream

For the streusel

  • 2/3 cup vanilla wafer crumbs
  • 1/4 cup cold unsalted butter cubed
  • 1/2 cup pecan pieces
  • 1/2 cup toffee bits like Heath


  • 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.