ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sweet Potato Pie with Hazelnut Streusel

Yield 10 servings (serving size: 1 wedge)

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

Nutrition 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

How to Make It

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

  2. Preheat oven to 350°.

  3. 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.

  4. 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.