|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