Ingredients

• Filling
• 1-1/2 c Sweet Potatoes
• 1-1/2 c Water, boiling
• 2 tbsp Cane Sugar
• 3 tbsp THRIVE Instant Milk
• 3/4 c Water
• 1/2 c THRIVE Vanilla Yogurt Bites - Freeze Dried
• 1/4 c Heavy cream
• 3/4 c Brown Sugar
• 1/2 tsp Cinnamon
• 1 pinch Nutmeg
• 7 tbsp THRIVE Scrambled Egg Mix + 2/3 c. water
• 1/2 tsp Iodized Salt
• 1 tsp Vanilla extract
• Crust/Topping
• 1/4 c White Flour (All Purpose Unbleached Flour)
• 1/2 c Pecans
• 1 tsp Maple Syrup
• 2 tbsp Butter
• 3 tbsp Brown Sugar
• 1/4 tsp Cinnamon
• 1 Pie Shell, unbaked

Directions

1. Pour boiling water over sweet potatoes; stir in white sugar and let sit for 15 minutes, covered.
2. Combine all remaining filling ingredients in a blender and blend with potatoes until smooth.
3. Pour filling into pie shell.
4. Add all topping ingredients to a food processor and pulse until combined.
5. Sprinkle topping evenly over top of pie.
6. Bake at 350⁰F for 50–55 minutes or until filling is set.