Southern Sweet Potato Pie
Yield
8 servingsPrep
20 minCook
70 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ounces |
pie shell (9 inch)
refrigerated |
|
| 2 | medium |
sweet potatoes, or yams
|
|
| 1 | cup |
sugar
|
|
| 1 | cup |
brown sugar
firmly packed |
*
|
| ⅓ | cup |
margarine
or butter |
|
| ¾ | cup |
milk
|
|
| 1 | teaspoon |
nutmeg
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | large |
eggs
slightly beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 433.5 | ml/g |
pie shell (9 inch)
refrigerated |
|
| 2 | medium |
sweet potatoes, or yams
|
|
| 237 | ml |
sugar
|
|
| 237 | ml |
brown sugar
firmly packed |
*
|
| 79 | ml |
margarine
or butter |
|
| 177 | ml |
milk
|
|
| 5 | ml |
nutmeg
|
|
| 5 | ml |
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.
