Sweet Potato and Hazelnut Pie
medium white or orange sweet potatoes, peeled and quartered (about 1 pound)
eggs, slightly beaten
14 ounce can (1-1/4 cups) sweetened condensed milk
teaspoons pumpkin pie spice
unbaked 9-inch pastry shell
cup chopped hazelnuts (filberts)
cup packed brown sugar
cup butter or margarine, melted
- 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.
- 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.
- 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