Sweet Potato Pie with Bourbon Cream Sauce
Yield
8 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
sweet potatoes, or yams
drained |
|
| 4 | tablespoons |
margarine
melted |
|
| 3 | large |
eggs
|
|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
nutmeg
grated |
|
| ¾ | cup |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | each |
pie shell (9 inch)
baked |
|
| ¼ | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
sweet potatoes, or yams
drained |
|
| 6E+1 | ml |
margarine
melted |
|
| 3 | large |
eggs
|
|
| 237 | ml |
sugar
|
|
| 5 | ml |
cinnamon
|
|
| 1.3 | ml |
nutmeg
grated |
|
| 177 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | each |
pie shell (9 inch)
baked |
|
| 59 | ml |
pecans
chopped |
|
Directions
Use a food processor or fork to mash sweet potatoes together with melted margarine.
Blend in eggs, sugar, cinnamon and nutmeg.
Add milk and vanilla.
Pour mixture into baked pie shell. Microwave on 70% (medium high) 7 minutes.
Sprinkle pecans over surface of pie.
Rotating midway through cooking, microwave on 70 % (medium high) 6 to 8 minutes or until center no longer jiggles.
Top with Bourbon Cream Sauce.
