Sweet Potato Pie with Hazelnut Streusel

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 295
  • Calories from fat: 25%
  • Fat: 8.2g
  • Saturated fat: 3g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 1.1g
  • Protein: 5.5g
  • Carbohydrate: 50.2g
  • Fiber: 2.1g
  • Cholesterol: 76mg
  • Iron: 1.5mg
  • Sodium: 224mg
  • Calcium: 76mg

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

  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.
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