Sweet Potato Pie with Hazelnut Streusel Topping
Recipe from Better Homes and Gardens

This Southern-style sweet potato pie recipe has tender cornmeal pastry and crunchy-sweet streusel topping. The pastry and topping can be made up to 3 days before assembling the pie.


Sweet Potato Pie with Hazelnut Streusel Topping


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Prep Time: 1 hr 30 mins
Total Time: 2 hrs 20 mins
Servings: 8 servings
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Ingredients
 
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  • 1  pound  sweet potatoesOn Sale
  • 1/4  cup  margarine or butterOn Sale
  • 3/4  cup  all-purpose flourOn Sale
  • 1/2  cup  yellow cornmealOn Sale
  • 1  tablespoon  sugarOn Sale
  • 1/4  teaspoon  saltOn Sale
  • 1/3  cup  shorteningOn Sale
  • 1/2  cup  packed brown sugarOn Sale
  • 1  tablespoon  finely shredded orange peelOn Sale
  • 1  teaspoon  ground cinnamonOn Sale
  • 1/2  teaspoon  ground nutmegOn Sale
  • 1/2  teaspoon  ground gingerOn Sale
  • 3    slightly beaten eggsOn Sale
  • 1  cup  half-and-half or light creamOn Sale
  • 1/4  cup  all-purpose flourOn Sale
  • 1/4  cup  packed brown sugarOn Sale
  • 1/8  teaspoon  ground cinnamonOn Sale
  • 1/8  teaspoon  ground nutmegOn Sale
  • 2  tablespoons  margarine or butterOn Sale
  • 1/4  cup  chopped toasted hazelnuts or almondsOn Sale
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Directions
1.
Peel sweet potatoes. Cut off woody portions and ends. Cut into quarters. Cook, covered, in enough boiling salted water to cover for 25 to 35 minutes or until tender; drain and mash. (You should have 1-1/2 cups.) Cut up margarine; add to hot potatoes, stirring until melted.
2.
Meanwhile, prepare cornmeal pastry by stirring together 3/4 cup of the flour, cornmeal, sugar, and salt. Cut in 1/3 cup shortening using pastry blender, until pieces are the size of small peas. Sprinkle 3 to 5 tablespoons cold water, 1 tablespoon at a time, over mixture, tossing with a fork after each addition until all is moistened. Form into a ball.
3.
Roll out on a lightly floured surface into a 12-inch circle; ease into a 9-inch pie plate; trim to 1/2 inch beyond edge of plate. Fold under the overhanging pastry; crimp edge high. Do not prick.
4.
For filling, add brown sugar, orange peel, cinnamon, nutmeg, and ginger to potatoes. Stir in eggs and half-and-half or light cream. Place pastry shell on oven rack; pour in filling. Cover edges with foil. Bake in a 375 degree F oven for 30 minutes.
5.
For Hazelnut Streusel Topping: Mix 1/4 cup flour, 1/4 cup of the brown sugar, 1/8 teaspoon cinnamon, and 1/8 teaspoon nutmeg. Cut in 2 tablespoons margarine or butter until mixture resembles coarse crumbs. Stir in hazelnuts or almonds.
6.
Remove foil. Sprinkle with Hazelnut Streusel Topping. Bake 20 to 25 minutes more or until a knife inserted near center comes out clean. Cool. Makes 8 servings.

Make-Ahead Tip
Refrigerate prepared Cornmeal Pastry and Hazelnut Streusel Topping, covered, up to 3 days.
Nutrition information
Calories 456, Total Fat 25 g, Saturated Fat 6 g, Cholesterol 91 mg, Sodium 214 mg, Carbohydrate 52 g, Protein 7 g. Percent Daily Values are based on a 2,000 calorie diet
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how-tos
How to Microwave a Sweet Potato
When it comes to "fast food" that's also healthy and nutritious, it's hard to beat the convenience of zapping a sweet potato in the microwave. Yet knowing how to microwave a sweet potato might seem like an unimpressive if all you do is plunk it on a plate, plain. With the right toppings, you can transform a sweet potato into a satisfying, delicious main dish. And you don't have to compromise the nutritional value of sweet potatoes, which are a great source for dietary fiber, vitamins A and C, and even calcium and iron.

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