Sweet Tater Pie
Yield
servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sweet potatoes, or yams
cooked, mashed |
|
| ⅔ | cup |
sugar
|
|
| 2 | large |
eggs
beaten |
|
| 1 | cup |
evaporated milk
|
|
| ½ | teaspoon |
lemon extract
|
*
|
| ½ | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
pie shell (9 inch)
unbaked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sweet potatoes, or yams
cooked, mashed |
|
| 158 | ml |
sugar
|
|
| 2 | large |
eggs
beaten |
|
| 237 | ml |
evaporated milk
|
|
| 2.5 | ml |
lemon extract
|
*
|
| 2.5 | ml |
cinnamon
|
|
| 2.5 | ml |
salt
|
|
| 1 | x |
pie shell (9 inch)
unbaked |
|
Directions
Scald the milk and mix everything together.
Pour into the unbaked ie shell and bake at 425℉ (220℃) for 20 minutes, reduce to 350 degrees and continue another 20 or so minutes.
Make sure the crust is good and brown.
Cool before serving. It's best warm.
