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Apparently when I made the Sweet Potato Pie with Marshmallow Meringue, I have some of the sweet potato fillings remained. It would be a big waste to throw it away. So I’ve turned the fillings into a new sweet potato dessert in a smaller portion, which is a pretty nice size for individual serving.

The main thing for this recipe is the crusted pecan streusel toppings. I like it the way it is prepared because the toppings will create a golden brown sugary crust topping to complement the creamy sweet potato fillings. You can use this recipe for any kind of pie toppings as well, just substitute with other nuts or add some spices if preferred.

Ingredients:

1 1/2 cups of Sweet Potato Fillings (see recipe Sweet Potato Pie with Marshmallow Meringue recipe)

For the crusted pecan toppings:
1/2 cup pecans (chopped)
1/2 cup all purpose flour
1/4 stick butter (firmed)
1/4 cup light brown sugar

Serve size: 4 people

Cooking Method:

1. Scoop the sweet potato fillings into custard cups or 6 oz ramekins.
2. Combine the flour and brown sugar, cut butter into pieces and add into flour mixture, mix until crumble. Add the chopped pecans, mix well.
3. Sprinkle the pecan toppings over the top of sweet potato fillings.
4. Bake at 375 degrees F for 30 minutes until the toppings are golden brown and crusted.