Sweet Potato Pie

Serving Size
1 Wedge
Number of Servings
      • 1  (9-inch) Graham Cracker Piecrust


      • 1 1/2  cups  mashed cooked sweet potato
      • 2/3  cup  granulated sugar
      • 1/2  cup  evaporated fat-free milk
      • 2  teaspoons  vanilla extract
      • 1/2  teaspoon  ground nutmeg
      • 1/4  teaspoon  salt
      • 1/4  teaspoon  ground mace
      • 3  large eggs


      • 1/4  cup  hazelnuts
      • 1/4  cup  all-purpose flour
      • 1/4  cup  packed dark brown sugar
      • 3/4  teaspoon  ground cinnamon
      • 2  tablespoons  chilled butter or margarine, cut into small pieces


Prepare and bake Graham Cracker Piecrust in a 9-inch pie plate, and cool on a wire rack.  Preheat oven to 350°.  To prepare filling, combine the sweet potato and the next 7 ingredients (sweet potato through eggs) in a food processor; process until smooth. Scrape sides of bowl once. Pour mixture into prepared crust.  To prepare streusel, place hazelnuts on a baking sheet. Bake at 350° for 15 minutes, stirring once. Turn nuts out onto a towel. Roll up towel; rub off skins. Chop nuts. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, brown sugar, and cinnamon in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in hazelnuts. Sprinkle filling with streusel. Bake pie at 350° for 45 minutes or until set. Cool on a wire rack.
Nutrition Information
Nutritional Information:  Calories: 295 (25% from fat) Fat: 8.2g Protein: 5.5g Carbohydrate: 50.2g Fiber: 2.1g Cholesterol: 76mg Iron: 1.5mg Sodium: 224mg Calcium: 76mg

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