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Southern Sweet Potato Pie

 

111

Yield

8

servings

Prep

20

min

Cook

70

min

Ready

90

min

Trans-fat Free, Good source of fiber
 

Ingredients

15 ounces pie shell (9 inch)
refrigerated
2 medium sweet potatoes, or yams
1 cup sugar
1 cup brown sugar
firmly packed
*
cup margarine
or butter
¾ cup milk
1 teaspoon nutmeg
1 teaspoon vanilla extract
2 large eggs
slightly beaten

Directions

Heat oven to 425℉ (220℃).

Prepare piecrust according to package directions for filled one-crust pie using 9-inch pie pan.

Flute edges to stand ½ inch above rim, or use braided edge.

Boil sweet potatoes in small amount of water until soft when tested with fork; drain.

Peel; mash.

Measure 1½ cups of mashed sweet potatoes into large bowl.

Whisk in remaining ingredients; blend well.

Pour filling into pastry-lined pie pan.

Bake at 425℉ (220℃) for 10 minutes.

Reduce heat to 350℉ (180℃) and bake an additional 50 to 60 minutes, or until filling is set and knife inserted in center comes out clean.

Cover edge of crust with strips of foil after 30 minutes to prevent excessive browning.

Cool.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 335g (11.8 oz)
Amount per Serving
Calories 143654% of calories from fat
 % Daily Value *
Total Fat 87g 134%
Saturated Fat 27g 135%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 1668mg 69%
Total Carbohydrate 50g 50%
Dietary Fiber 3g 13%
Sugars g
Protein 27g
Vitamin A 118% Vitamin C 9%
Calcium 10% Iron 32%
* based on a 2,000 calorie diet How is this calculated?

 

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