Sweet Potato and Hazelnut Pie |
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Prep Time: 55 Minutes Cook Time: 40 Minutes |
Ready In: 95 Minutes Servings: 2 |
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This is my wifes recipe. She knows I'm posting it......Thanks honey. Make ahead tip: Prepare, bake, and cool pie. Cover and chill pie for up to 24 hours. Ingredients:
1 pastry for single-crust pie |
3 medium sweet potatoes, peeled and quartered ('1 1/2 lb) |
1/4 cup milk |
2 eggs, slightly beaten |
1 (14 ounce) can sweetened condensed milk |
2 teaspoons pumpkin pie spice |
1 cup hazelnuts, chopped (filberts) |
1/3 cup light brown sugar, packed |
1/4 cup butter, melted |
Directions:
1. Preheat oven to 375oF.
2. Prepare pastry shell. Put in pie pan.
3. In a medium saucepan, cook potatoes, covered, in 2 cups boiling water about 30 minutes or until tender. Drain. Using a potato masher, mash potatoes until almost smooth. Add the milk and beat until smooth.
4. In a large bowl, combine eggs, sweetened condensed milk, and pumpkin pie spice. Stir in potato mixture. Turn mixture into pastry shell.
5. In small bowl, stir together hazelnuts, brown sugar, and melted butter. Sprinkle mixture evenly over pie.
6. Cover edge of pie with foil. Bake for 25 minutes, remove foil. Bake 15 to 20 minutes more or until a knife inserted near the center comes out clean. Cool on wire rack for 2 hours.
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