Sweet potato pie with hazelnut and cinnamon…
It has a beautiful orange color and a sweet taste mixed between pumpkin and potato, what is it?
The sweet potato!
The sweet potato is a tuber, but it is not a potato and does not belong to the same family.
It is rich in nutrients, vitamins, antioxidants, mineral salts, proteins, but without fats. It is an excellent food to consume often, even in a controlled diet.
Needless to say that in our family we are all greedy of this wonderful tuber and if my children hate the pumpkin, in the same way they love the sweet or normal potato and therefore, when they are in season, in the house they never miss.
I have always used the sweet potato as a side dish of savory dishes, but this vegetable with its delicate and versatile flavor, also lends itself to the preparation of cakes and special desserts, so this time I wanted to make a pie.
During the preparation I thought that the flavor of the sweet potato perfectly matched the aroma and taste of hazelnuts, which I then added to my recipe. So I made a base of hazelnut pastry that I stuffed with a cream of potatoes, hazelnuts and cinnamon.
The result was an amazing dessert, crunchy on the outside, but creamy and delicate on the inside. A fragrant and delicious autumn pie, perfect for the whole family.
Ready to prepare it together? Here’s the recipe.
Ingredients
For the pastry
- 15.8 ouncesflour (pastry flour)
- 3.5 ouncessugar
- 3.5 ounceshazelnut flour
- 1 pinchsalt
- 7.5 ouncesbutter
- 2eggs
- 1 teaspoonvanilla essence
For the cream
- 1.5 poundssweet potatoes
- 1.7 ounceshazelnut (grinded)
- 1 teaspooncinnamon powder
- 1/2 teaspoonvanilla essence
- 1 pinchsalt
- 1.5 ouncesbutter
- 2 ouncessugar
- q.s.orange flavouring
- 1egg (big)
Tools
- Bowl
- Oven
- Mold 10 inches of diameter
Sweet potato pie with hazelnut and cinnamon: preparations…
Rinse very well the potatoes, peel and cook them.
You can boil them until they are soft, or steam in the microwave for about 25 minutes.
Let them cool and crush with a fork.
Chop the hazelnuts with a knife, add them to the cream of sweet potatoes together with sugar, egg, cinnamon, a pinch of salt, and aromas of orange and vanilla.
Mix to obtain a homogeneous mixture.
Collect the flour on a pastry board, and add the butter (I prefer to use cold butter, it helps me not to heat the dough too much), knead until you get a sandy compound.
Add eggs, hazelnut flour, vanilla essence and a pinch of salt.
Pour the potato cream on the base you have prepared, level very well and bake in a ventilated oven at 340 F for 35 minutes.
Bake, let cool, remove from the mold and bring to the table.
It should be served at room temperature and consumed within 3 days.
If you liked this recipe, check this one out:
From here you can go back to the Home page to discover the new recipes!