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Sweet Potato and Hazelnut Pie

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

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  • Makes: 10 servings
  • Prep: 55 mins
  • Cool: 2 hrs
  • Bake: 40 mins 375°F

Sweet Potato and Hazelnut Pie



  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 Facts (Sweet Potato and Hazelnut Pie)

    Per serving:
  • 432 kcal cal.,
  • 23 g fat
  • (6 g sat. fat,
  • 57 mg chol.,
  • 179 mg sodium,
  • 49 g carb.,
  • 3 g fiber,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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