Sweet Potato Pie
recipe Single-Crust Pie Pastry, see recipe, or 1 rolled refrigerated unbaked pie crust (1/2 of a 15-oz. pkg.)
5 ounce can evaporated milk
tablespoons butter, melted
teaspoon finely shredded lemon peel
Dash ground nutmeg
medium sweet potatoes peeled, cooked, and mashed (1-1/3 cups)
- Preheat oven to 350 degrees F. Prepare pastry and line 9-inch pie plate.
- In bowl beat eggs with whisk. Whisk in sugar, evaporated milk, butter, lemon peel, and nutmeg. Whisk in sweet potatoes until combined. Pour into crust-lined pie plate.
- To prevent overbrowning, cover edges of pastry with foil. Bake 30 minutes. Uncover edges and bake 20 to 30 minutes more or until filling is set and knife inserted in center comes out clean. Cool completely. Cover and refrigerate within 2 hours after it cools. Makes 8 servings.
Nutrition Facts(Sweet Potato Pie)
- Per serving:
- 338 kcal cal.,
- 15 g fat
- (6 g sat. fat,
- 2 g polyunsaturated fat,
- 5 g monounsatured fat),
- 69 mg chol.,
- 155 mg sodium,
- 45 g carb.,
- 2 g fiber,
- 24 g sugar,
- 6 g pro.
- Percent Daily Values are based on a 2,000 calorie diet