Sweet Potato Pie (From My Garden)
Yield
servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
sweet potatoes, or yams
peeled, sliced, boiled |
|
| 2 | sticks |
butter
|
|
| 1 ½ | cups |
sugar
|
|
| 4 | large |
eggs
beaten |
|
| ½ | cup |
buttermilk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | each |
pie shell (9 inch)
homemade or pre-made |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
sweet potatoes, or yams
peeled, sliced, boiled |
|
| 226 | g |
butter
|
|
| 355 | ml |
sugar
|
|
| 4 | large |
eggs
beaten |
|
| 118 | ml |
buttermilk
|
|
| 5 | ml |
vanilla extract
|
|
| 2 | each |
pie shell (9 inch)
homemade or pre-made |
|
Directions
Preheat oven to 300 degrees.
In large bowl mash potatoes while still hot .
Add butter and mix well. Stir in sugar and eggs.
Add milk and vanilla.
Stir to combine. Pour into pie crusts.
Bake for 1 hour.
Serve hot or room temperature.
