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3
medium white or orange sweet potatoes, peeled and quartered (about 1 pound)
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1/4
cup milk
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2
eggs, slightly beaten
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1
14 ounce can (1-1/4 cups) sweetened condensed milk
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2
teaspoons pumpkin pie spice
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1
unbaked 9-inch pastry shell
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1
cup chopped hazelnuts (filberts)
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1/3
cup packed brown sugar
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1/4
cup butter or margarine, melted
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.
- Servings Per Recipe 10,
- Calories 432,
- Protein (gm) 8,
- Carbohydrate (gm) 49,
- Fat, total (gm) 23,
- Cholesterol (mg) 57,
- Saturated fat (gm) 6,
- Dietary Fiber, total (gm) 3,
- Sodium (mg) 179,
- Percent Daily Values are based on a 2,000 calorie diet
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