Sweet Potato Pie with Hazelnut Streusel

Ingredients

1 (9-inch)	Graham Cracker Piecrust
FILLING:
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	salt
1/4 tsp	ground mace
3	large eggs
STREUSEL:
1/4 cup	hazelnuts
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

Directions

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

Source: /www.cookinglight.com