No-Crust Sweet Potato Pie
Yield
servingsPrep
35 minCook
25 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
sweet potatoes, or yams
peeled, cooked, mashed |
|
| 1 | cup |
sugar
|
|
| ½ | cup |
all-purpose flour
|
|
| ½ | cup |
butter
or margarine, softened |
|
| 1 | each |
eggs
|
|
| 1/2-1 | teaspoons |
almond extract
|
*
|
| 1 | x |
whipped cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
sweet potatoes, or yams
peeled, cooked, mashed |
|
| 237 | ml |
sugar
|
|
| 118 | ml |
all-purpose flour
|
|
| 118 | ml |
butter
or margarine, softened |
|
| 1 | each |
eggs
|
|
|
almond extract
|
*
|
||
| 1 | x |
whipped cream
|
*
|
Directions
Combine all the ingredients except whipped cream in a large mixing bowl; beat at medium speed of electric mixer until well blended.
Spoon mixture into a 9-inch pie plate.
Bake at 450^ for 25 minutes or until lightly browned.
Serve warm or cool with a dollop of whipped cream.
YIELD: One 9-inch pie.
