With a creamy texture and subtle sweetness, this pie brings a sophisticated twist to any dessert table. Topped with a hazelnut streusel for crunch, this classic recipe features hints of cinnamon, nutmeg and allspice. Best served chilled, this is a great option for a dessert to share or bring to a potluck.
1 9-inch Pie
1 Hour & 20 Minutes
1/2 of a 15-ounce package refrigerated pie crust (1 crust)
1 2/3 cups cooked, mashed orange sweet potatoes
1/4 cup granulated sugar
1/4 cup pure maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon salt
3 eggs, lightly beaten
1 cup buttermilk
1/3 cup toasted hazelnuts (filberts), chopped
3 tablespoons all-purpose flour
3 tablespoons packed brown sugar
2 teaspoons finely chopped crystallized ginger
3 tablespoons butter, melted
Preheat oven to 450°F
Allow pie crust to sit at room temperature 5 minutes. Unroll into a 9-inch pie plate, pressing pastry firmly against side and bottom of plate. Fold excess pastry under and crimp edge as desired. Place a double thickness of foil on bottom and sides of pastry, allowing to loosely hang over edge. Bake for 10 minutes. Cool on a wire rack. Discard half of foil and use remainder to cut a circle to cover crimped edge of pastry.
Reduce oven temperature to 375°F. For filling, in a blender or food processor combine sweet potatoes, granulated sugar, maple syrup, cinnamon, nutmeg, allspice, salt, eggs and buttermilk. Process 30 seconds or until smooth.
In a small bowl stir together hazelnuts, flour, brown sugar and ginger. Drizzle with melted butter; toss with a fork until combined and crumbly. Set aside.
Carefully pour filling into pastry shell. Cover edge of pastry with aluminum foil ring. Bake for 30 minutes. Remove foil ring; sprinkle with hazelnut mixture. Bake an additional 20 minutes or until filling is set and streusel is golden brown.
Cool on a wire rack for at least 1 hour. Cover and chill within 2 hours. Makes 8 servings.