Sweet Potato and Hazelnut Pie
Recipe from Better Homes and Gardens

This sweet pie is topped with a generous handful of crunchy toasted hazelnuts, but you can use pecans or almonds instead.


Sweet Potato and Hazelnut Pie

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Servings: 10 servings
Prep Time: 55 mins
Total Time: 3 hrs 35 mins
Related Categories: Christmas Pies, Low Sodium, Pie Crust Pie, Sweet Potatoes, Sweet Potato Pie, Sweet Potato Pie, Sweet Potato Pie
 
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Ingredients
  • 3  medium
    white or orange sweet potatoes, peeled and quartered (about 1 pound)
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  • 1/4  cup
    milk
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  • 2 
    eggs, slightly beaten
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  • 1  14-ounce can (1-1/4 cups)
    sweetened condensed milk
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  • 2  teaspoons
    pumpkin pie spice
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  • 1  unbaked 9-inch
    pastry shell
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  • 1  cup
    chopped hazelnuts (filberts)
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  • 1/3  cup
    packed brown sugar
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  • 1/4  cup
    butter or margarine, melted
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Directions
1.
In a medium saucepan, cook potatoes, covered, in 2 cups boiling water about 30 minutes or until tender. Drain. Using a potato masher or an electric mixer, mash or beat potatoes until almost smooth (you should have about 11/2 cups). Add milk and beat until smooth.
2.
Preheat oven to 375 degree F. In a large bowl, combine eggs, sweetened condensed milk, and pumpkin pie spice. Stir in potato mixture. Turn mixture into pastry shell. In a small bowl, stir together hazelnuts, brown sugar, and melted butter. Sprinkle mixture evenly over pie.
3.
Cover edge of pie with foil. Bake for 25 minutes; remove foil. Bake for 15 to 20 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours before serving. Makes 10 servings.
Nutrition information
Calories 432, Total Fat 23 g, Saturated Fat 6 g, Cholesterol 57 mg, Sodium 179 mg, Carbohydrate 49 g, Fiber 3 g, Protein 8 g. Percent Daily Values are based on a 2,000 calorie diet
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