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Sweet Potato Pie with Bourbon Cream Sauce

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YIELD

8 servings

PREP

10 min

COOK

15 min

READY

25 min

Ingredients

2 473
CUPS ML SWEET POTATOES, OR YAMS
drained
4 6E+1
TABLESPOONS ML MARGARINE
melted
3 3
LARGE LARGE EGGS
1 237
CUP ML SUGAR
1 5
TEASPOON ML CINNAMON
¼ 1.3
TEASPOON ML NUTMEG
grated
¾ 177
CUP ML MILK
1 5
TEASPOON ML VANILLA EXTRACT
1 1
EACH EACH PIE SHELL (9 INCH)
baked
¼ 59
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 144g (5.1 oz)
Amount per Serving
Calories 336 42% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 81mg 27%
Sodium 231mg 10%
Total Carbohydrate 15g 15%
Dietary Fiber 2g 9%
Sugars g
Protein 10g
Vitamin A 200% Vitamin C 17%
Calcium 7% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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