Sweet Potato Pie with Hazelnut Streusel Topping

This Southern-style sweet potato pie recipe has tender cornmeal pastry and crunchy-sweet streusel topping. The pastry and topping can be made up to 3 days before assembling the pie.

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  • Makes: 8 servings
  • Prep: 1 hr 30 mins
  • Bake: 50 mins to 55 mins 375°F

Sweet Potato Pie with Hazelnut Streusel Topping

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5.0 by 2 people

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Directions

  1. Peel sweet potatoes. Cut off woody portions and ends. Cut into quarters. Cook, covered, in enough boiling salted water to cover for 25 to 35 minutes or until tender; drain and mash. (You should have 1-1/2 cups.) Cut up margarine; add to hot potatoes, stirring until melted.
  2. Meanwhile, prepare cornmeal pastry by stirring together 3/4 cup of the flour, cornmeal, sugar, and salt. Cut in 1/3 cup shortening using pastry blender, until pieces are the size of small peas. Sprinkle 3 to 5 tablespoons cold water, 1 tablespoon at a time, over mixture, tossing with a fork after each addition until all is moistened. Form into a ball.
  3. Roll out on a lightly floured surface into a 12-inch circle; ease into a 9-inch pie plate; trim to 1/2 inch beyond edge of plate. Fold under the overhanging pastry; crimp edge high. Do not prick.
  4. For filling, add brown sugar, orange peel, cinnamon, nutmeg, and ginger to potatoes. Stir in eggs and half-and-half or light cream. Place pastry shell on oven rack; pour in filling. Cover edges with foil. Bake in a 375 degree F oven for 30 minutes.

For Hazelnut Streusel Topping:

  1. Mix flour, brown sugar, cinnamon, and nutmeg. Cut in margarine or butter until mixture resembles coarse crumbs. Stir in hazelnuts or almonds.
  2. Remove foil. Sprinkle with Hazelnut Streusel Topping. Bake 20 to 25 minutes more or until a knife inserted near center comes out clean. Cool. Makes 8 servings.

From the Test Kitchen

Refrigerate prepared Cornmeal Pastry and Hazelnut Streusel Topping, covered, up to 3 days.

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Nutrition Facts (Sweet Potato Pie with Hazelnut Streusel Topping)

  • Per serving:
  • 456 kcal ,
  • 25 g fat
  • (6 g sat. fat ,
  • 91 mg chol. ,
  • 214 mg sodium ,
  • 52 g carb. ,
  • 7 g pro.
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