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:
How to make sweet potato pie
Instructions:
Preheat oven to 350℉ / 176℃.
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.