Lemony Sweet Potato Pie
Yield
8 servingsPrep
30 minCook
30 minReady
60 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
egg yolks
|
*
|
| 1 | cup |
sugar
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 ½ | 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
egg yolks
|
*
|
| 237 | ml |
sugar
|
|
| 15 | ml |
all-purpose flour
|
|
| 355 | ml |
milk
|
|
| 2.5 | ml |
lemon extract
|
*
|
| 5 | ml |
lemon zest
grated |
|
| 3E+1 | ml |
butter
at room temperature |
|
| 237 | ml |
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 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.
