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|1 (9-inch)||Graham Cracker Piecrust|
|1 1/2 cups||mashed cooked sweet potato (about 3/4 pound)|
|2/3 cup||granulated sugar|
|1/2 cup||evaporated fat-free milk|
|2 tsp||vanilla extract|
|1/2 tsp||ground nutmeg|
|1/4 tsp||ground mace|
|1/4 cup||all-purpose flour|
|1/4 cup||packed dark brown sugar|
|3/4 tsp||ground cinnamon|
|2 tbsp||chilled butter or stick 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.
Yield: 10 servings (serving size: 1 wedge)
CALORIES 295 (25% from fat); FAT 8.2g (sat 3g,mono 3.4g,poly 1.1g); IRON 1.5mg; CHOLESTEROL 76mg; CALCIUM 76mg; CARBOHYDRATE 50.2g; SODIUM 224mg; PROTEIN 5.5g; FIBER 2.1g
Hazelnuts have long been revered for their sweet, mild taste and have traditionally been used in desserts and pastries, especially those that contain chocolate. More recently, hazelnuts have been making their mark in kitchens across the country as an ingredient to pair with savoury ingredients such as meat, seafood and vegetables. Regardless of how you eat them, hazelnuts are worth adding to your diet thanks to their exceptional nutrient profile. This month we're hailing all things hazelnut!
Here's a decadent recipe that was published in the Toronto Star in May 2008 and is an unusual…
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