And the Winner Is......

Greg took first place in the sweet potato pie contest at the 2013 Cape Charles Fall Festival over the weekend. The week prior was fun with trying out different recipes, taste testing and having some friendly competition about who could make the better pie. So here is the winning recipe.....enjoy!

Roasted rum sweet potato pie with pecan streusel topping

Pie Filling:
2 eggs
1 yolk
3/4 c. brown sugar
3 Tbs. dark rum
1/4 tsp salt
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/3 c. heavy cream
2 1/4 c. sweet potato puree

Streusel Topping:
2 Tbs. margarine
3 Tbs. brown sugar
1/4 c. + 1 Tbs. flour
1/4 c. pecans, chopped and roasted

Whisk together eggs and sugar until slightly thickened. Add rum, salt, cinnamon, ginger, nutmeg, heavy cream and mix. Add sweet potato puree and mix. Pour into prepared pie crust. Bake 375 degrees for 10 minutes.

Meanwhile, prepare streusel topping. Mix together margarine, brown sugar and flour until crumbly. Add nuts.

After pie has baked 10 minutes, sprinkle Streusel Topping on top of pie. Bake for additional 35 to 45 minutes. Center may still be loose but toothpick inserted in middle should come out clean. Allow to cool before slicing.

Roasted rum sweet potato pie with pecan streusel topping