Sweet Potato Pie with Streusel Topping
A dairy-free version of a Biltmore Estate recipe from the Bistro Restaurant
A Biltmore Estate recipe
As much as I want to jump right into fall, I promise you, I eat sweet potatoes year-round. Anytime is a good time for pie or sweet potatoes, but another reason I am posting this recipe is to go along with my newly released Biltmore Estate Travel Guide. This dairy-free version of Sweet Potato Streusel Topping Pie is a Chef’s choice recipe from Biltmore Estate’s Bistro restaurant that I discovered in a small-town grocery mart (out of all places!?) The recipe book was printed in the 90’s, so I’m not even sure if they still serve this pie at the restaurant anymore, but now you can enjoy it at home. It would make a delicious fall or Thanksgiving dessert also.
Let’s begin!
Ingredients:
Ingredients for sweet potato pie:
5oz plant-based cream cheese alternative, plain
1 large egg
1/4 cup granulated sugar
1 baked 9-inch pastry shell (See notes in recipe card below for how to bake an empty pie shell.)
2 large eggs, lightly beaten
4 cooked small sweet potatoes, mashed (about 1 1/2 cups) Click HERE for my directions on how to bake sweet potatoes.
3/4 cup granulated sugar
1/2 tsp salt
1/2 tsp Origine organic ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground nutmeg
1/2 cup half-and-half, non-dairy creamer
streusel topping (ingredients and recipe below)
Ingredients for streusel topping:
1/2 cup quick-cooking oats
1/3 cup chopped pecans
1/4 cup all-purpose flour
2 tbsp granulated sugar
1/2 tsp Origine organic ground cinnamon
1/4 cup plant butter, melted
How to make sweet potato pie
Instructions:
Preheat oven to 350℉ / 176℃.
Beat cream cheese, 1 egg and 1/4 cup sugar at medium speed with an electric mixer until creamy.
Spread mixture into bottom of baked pastry shell.
Combine beaten eggs and mashed sweet potato.
Add 3/4 cup sugar and next 4 ingredients; stir in half and half/non-dairy creamer.
Pour sweet potato mixture over cream cheese layer.
Place in oven to bake for 25 minutes. NOTE: I recommend covering pie edges with foil or silicone protector during this stage of baking to prevent over browning of crust.
How to make streusel topping
While the pie is baking, make the streusel topping, which will go on during the second half of baking session.
In a small bowl, combine first 5 streusel ingredients and stir well.
Add butter and stir until crumbly.
After pie has finished the first 25 minutes of baking, remove from oven and sprinkle the streusel topping over top of pie evenly.
Remove foil (if used) and bake another 25-30 minutes or until topping is golden.
Let pie cool completely on a cooling rack before slicing. (Usually takes about 2 hours.)
As you can see if photograph, I was in a hurry to take photos and didn’t let the pie set up enough which resulted in a slight droopy layering. NOTE: The pie still tasted delicious despite that, and later pieces cut a few hours later had beautifully distinct layers.
Review: This sweet potato pie was a comfy taste of the south, elevated with the crunchy and delicious streusel topping. The luscious cheesecake layer blended wonderfully with the sweet potatoes.
🍷The winemaker’s note with this recipe suggests serving along with Biltmore Estate Special Reserve Chenin Blanc.
If you would like to learn more about visiting the Biltmore Estate, check out my Travel Guide HERE.
Suggestions on things to do, where to eat and places to stay at Biltmore and Asheville, NC
Enjoy!
💜Julie
Sweet Potato Pie with Streusel Topping (a Biltmore recipe)
Ingredients
Instructions
- Preheat oven to 350℉ / 176℃.
- Beat cream cheese, 1 egg and 1/4 cup sugar at medium speed with an electric mixer until creamy. Spread mixture into bottom of baked pastry shell.
- Combine beaten eggs and mashed sweet potato. Add 3/4 cup sugar and next 4 ingredients; stir in half and half/non-dairy creamer. Pour sweet potato mixture over cream cheese layer.
- Place in oven to bake for 25 minutes. NOTE: I recommend covering pie edges with foil or silicone protector during this stage of baking to prevent over browning of crust.
- While the pie is baking, make the streusel topping, which will go on during the second half of baking session; In a small bowl, combine first 5 streusel ingredients and stir well. Add butter and stir until crumbly.
- After pie has finished the first 25 minutes of baking, remove from oven and sprinkle the streusel topping over top of pie evenly. Remove foil (if used) and bake another 25-30 minutes or until topping is golden.
- Let pie cool completely on a cooling rack before slicing. (Usually takes about 2 hours.)
Notes
NOTE: I am lactose intolerant, that is why I choose to create a dairy-free version, but if you would like to use real dairy ingredients you can (equal substitution amounts.)
NOTE: I used a store-bought pie crust that I unfolded into pie pan, pressed into sides, rolled top down and crimped by pinching with fingers and thumbs all the way around or you can use a fork to press down all-around edge. I poked crust with a fork in bottom and sides (this keeps the crust from puffing up during baking.) I then baked in a preheated 425℉ oven for 5 minutes, removed and checked for bubbling. If the crust is starting to bubble in areas, use back of a large spoon to gently press out, then place back in oven and bake for another 6-8 minutes. The crust should be light brown.
