Lemony Sweet Potato Pie
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Saved in 2 recipe boxes and 2 cookbooks
Saved in 2 recipe boxes and 2 cookbooks
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Metric measurements
* not incl. in nutrient facts
Ingredients
| 3 | each | egg yolks | * |
| 1 | cup |
sugar |
|
| 1 | tablespoon | flour, all-purpose | |
| 1 1/2 | cups |
milk |
|
| 1/2 | teaspoon | lemon extract | * |
| 1 | teaspoon | lemon zest | grated |
| 2 | tablespoons |
butter |
at room temperature |
| 1 | cup | sweet potatoes, or yams | mashed and cooked |
| 1 | x | pie shell (9 inch) | unbaked and 9" |
| 1 | x | whipped cream | sweetened* |
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: 1996-01-27 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?