Sweet Potato Pie#1
Yield
servingsPrep
20 minCook
70 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
sweet potatoes, or yams
|
|
| 2 | cups |
sugar
|
|
| 4 | teaspoons |
cinnamon
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
evaporated milk
|
|
| 8 | ounces |
butter
|
|
| 2 | large |
eggs
beaten |
|
| 2 | teaspoons |
vanilla extract
|
|
| 2 | each |
pie shell (9 inch)
9-inch |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
sweet potatoes, or yams
|
|
| 473 | ml |
sugar
|
|
| 2E+1 | ml |
cinnamon
|
|
| 5 | ml |
salt
|
|
| 237 | ml |
evaporated milk
|
|
| 231.2 | ml/g |
butter
|
|
| 2 | large |
eggs
beaten |
|
| 1E+1 | ml |
vanilla extract
|
|
| 2 | each |
pie shell (9 inch)
9-inch |
|
Directions
Boil sweet potatoes 30 to 40 minutes.
Peel. Beat potatoes, butter and salt with mixer; add other ingredients, beating after each addition.
Pour into crusts and bake at 350℉ (180℃) for 30 minutes or until firm.
Serve with whipped cream or Cool-Whip.
