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Sweet Potato and Hazelnut Pie

Makes: 10 servings
Prep 55 mins Cool 2 hrs Bake 375°F 40 mins
Sweet Potato and Hazelnut Pie
  • 3  medium white or orange sweet potatoes, peeled and quartered (about 1 pound)
  • 1/4  cup  milk
  • 2  eggs, slightly beaten
  • 1 14  ounce can (1-1/4 cups)  sweetened condensed milk
  • 2  teaspoons  pumpkin pie spice
  • 1  unbaked 9-inch pastry shell
  • 1  cup  chopped hazelnuts (filberts)
  • 1/3  cup  packed brown sugar
  • 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.

Nutrition Facts (Sweet Potato and Hazelnut Pie)
  • Servings Per Recipe 10,
  • cal. (kcal) 432,
  • Fat, total (g) 23,
  • chol. (mg) 57,
  • sat. fat (g) 6,
  • carb. (g) 49,
  • fiber (g) 3,
  • pro. (g) 8,
  • sodium (mg) 179,
  • Percent Daily Values are based on a 2,000 calorie diet

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