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Lemony Sweet Potato Pie


Saved in 2 recipe boxes and 2 cookbooks

Yield

8

servings

Prep

30

min

Cook

30

min

Ready

60

min

Low Cholesterol, Trans-fat Free
 

Ingredients

3 each egg yolks
*
1 cup sugar
1 tablespoon flour, all-purpose
cups milk
½ 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
*
* not incl. in nutrient facts

Directions

Preheat oven to 400℉ (200℃).

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: 2015-02-09

Comments

 

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?
 

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