Sweet Potato and Hazelnut Pie
Source of Recipe
Source: Better Homes and Gardens
List of Ingredients
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
Recipe
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
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