Sweet Potato Pie with Hazelnut Streusel

recipe

Yield:

10 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 295
Caloriesfromfat 25 %
Fat 8.2 g
Satfat 3 g
Monofat 3.4 g
Polyfat 1.1 g
Protein 5.5 g
Carbohydrate 50.2 g
Fiber 2.1 g
Cholesterol 76 mg
Iron 1.5 mg
Sodium 224 mg
Calcium 76 mg

Ingredients

1 (9-inch) Graham Cracker Piecrust
Filling:
1 1/2 cups mashed cooked sweet potato (about 3/4 pound)
2/3 cup granulated sugar
1/2 cup evaporated fat-free milk
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground mace
3 large eggs
Streusel:
1/4 cup hazelnuts
1/4 cup all-purpose flour
1/4 cup packed dark brown sugar
3/4 teaspoon ground cinnamon
2 tablespoons chilled butter or stick margarine, cut into small pieces

Preparation

Prepare and bake Graham Cracker Piecrust in a 9-inch pie plate, and cool on a wire rack.

Preheat oven to 350°.

To prepare filling, combine the sweet potato and the next 7 ingredients (sweet potato through eggs) in a food processor; process until smooth. Scrape sides of bowl once. Pour mixture into prepared crust.

To prepare streusel, place hazelnuts on a baking sheet. Bake at 350° for 15 minutes, stirring once. Turn nuts out onto a towel. Roll up towel; rub off skins. Chop nuts. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, brown sugar, and cinnamon in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in hazelnuts. Sprinkle filling with streusel. Bake pie at 350° for 45 minutes or until set. Cool on a wire rack.

Note:

December 1999
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