Sweet Potato Pie with Hazelnut Streusel Topping

Sweet potatoes replace pumpkin in this nut-topped pie.

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

Rate This!

  • Makes: 8 servings
  • Prep: 50 mins
  • Cook: 25 mins
  • Bake: 50 mins 375°F

Sweet Potato Pie with Hazelnut Streusel Topping

Reviews (0)

Rate This!

Directions

  1. Peel sweet potatoes; cut off woody portions and ends. Cut sweet potatoes into quarters. In a covered large saucepan cook sweet potatoes in enough boiling salted water to cover for 25 to 30 minutes or until tender. Drain sweet potatoes; transfer to a large bowl. Using a potato masher or electric mixer, mash sweet potatoes until smooth (you should have 1 1/2 cups mashed sweet potatoes). Add 1/4 cup butter to hot potatoes, stirring until melted.
  2. Preheat oven to 375 degrees F. Prepare Cornmeal Pastry. On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge high to keep filling from bubbling over. Do not prick pastry.
  3. For filling, stir 1/2 cup brown sugar, orange peel, 1 teaspoon cinnamon, ginger, and 1/4 teaspoon nutmeg into mashed sweet potatoes. Stir in eggs and half-and-half. Place the pastry-lined pie plate on the oven rack. Carefully pour filling into pastry. Cover edge of pie loosely with foil. Bake for 30 minutes.
  4. Meanwhile, for topping, in a small bowl stir together flour, 1/4 cup brown sugar, 1/8 teaspoon cinnamon, and 1/8 teaspoon nutmeg. Using a pastry blender, cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in hazelnuts.
  5. Remove foil from pie. Sprinkle topping over pie. Bake about 20 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack for at least 1 hour. Cover and chill within 2 hours.

Cornmeal Pastry

Directions

  1. In a medium bowl, stir together all-purpose flour; yellow cornmeal; sugar; and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Repeat moistening dough, using 1 tablespoon cold water at a time until all the dough is moistened. Form into a ball.
  2. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a 12-inch circle. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate; ease pasty into pie plate, being careful not to stretch pastry. Trim to 1/2 inch beyond edge of plate. Fold under extra pastry; crimp edge high. Do not prick.
Pin
Oops, we're sorry. Something went wrong. Please try again later.

Nutrition Facts (Sweet Potato Pie with Hazelnut Streusel Topping)

  • Per serving:
  • 495 kcal ,
  • 28 g fat
  • (9 g sat. fat ,
  • 106 mg chol. ,
  • 222 mg sodium ,
  • 55 g carb. ,
  • 4 g fiber ,
  • 25 g sugar ,
  • 8 g pro.
rate this recipe!
add review

Reviews (0)


Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close