Sweet Potato and Hazelnut Pie

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. 1

   Preheat oven to 375oF.

2. 2

   Prepare pastry shell. Put in pie pan.

3. 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. 4

   In a large bowl, combine eggs, sweetened condensed milk, and pumpkin pie spice. Stir in potato mixture. Turn mixture into pastry shell.

5. 5

   In small bowl, stir together hazelnuts, brown sugar, and melted butter. Sprinkle mixture evenly over pie.

6. 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.