Lemony Sweet Potato Pie

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Saved in 2 recipe boxes and 2 cookbooks
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. Prep
30 min.
Cook
30 min.
Ready In
60 min.
8 servings
Low Cholesterol, Trans-fat Free
 
Metric measurements

Ingredients

3each egg yolks *
1cup sugarVideo
1tablespoon flour, all-purpose
1 1/2cups milkVideo
1/2teaspoon lemon extract *
1teaspoon lemon zest grated
2tablespoons butterVideo at room temperature
1cup sweet potatoes, or yams mashed and cooked
1x pie shell (9 inch) unbaked and 9"
1x whipped cream sweetened*
* not incl. in nutrient facts

Directions

Preheat oven to 400F.

Beat egg yolks with sugar and flour.

Add milk, lemon extract, lemon peel, butter, and mashed potatoes; beat until well blended.

Pour into unbaked pie shell and place on middle rack of preheated oven .

Bake 10 minutes, then reduce heat to 325F and continue to bake until pie is firm.

Serve warm topped with well-chilled sweetened whipping cream.

First published: last updated: 2012-09-22

 
 
 
 
 
 

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Nutrition Facts

Serving Size 116g (4.1 oz)
Amount per Serving
Calories 25132% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 150mg 6%
Total Carbohydrate 14g 14%
Dietary Fiber 1g 4%
Sugars g
Protein 6g
Vitamin A 100% Vitamin C 9%
Calcium 7% Iron 3%
* based on a 2,000 calorie diet How is this calculated?