Yield: 1 10-in. pie, 8 servings
21⁄2 cups apple pie filling
1 tsp. vanilla extract
11⁄2 tsps. pumpkin pie spice
2 cups sweet potatoes in light syrup, cut
1 10-in pie shell
1⁄2 cup medium-chopped walnut pieces
1⁄2 cup brown sugar
1⁄3 cup flour
1⁄3 cup oats
1⁄2 tsp. ground cinnamon
1⁄4 cup butter, softened
1⁄4 cup caramel sundae topping
1. Preheat conventional oven to 375ºF. In 2-qt. bowl, combine apple pie filling, vanilla extract and pumpkin pie spice until well blended. Gently fold in cut sweet potatoes and fill pie shell.
2. Using a pastry blender or hands, combine chopped walnuts, brown sugar, flour, oats, cinnamon and softened butter in a 1-qt. bowl, until well blended; set this streusel topping aside.
3. Place filled pie on cookie sheet and bake for 25 minutes. Remove pie from oven and top with streusel topping; bake an additional 25 minutes. Remove from oven and let cool 10 minutes.
4. Evenly drizzle caramel sundae topping over pie and let cool completely. Cut into 8 equal portions. For garnish, drizzle additional caramel on each plate before plating pie and add a dollop of whipped cream.
Recipe from Executive Chef Tom Long, Holy Spirit Hospital, Camp Hill, PA.