SWEET POTATO PIE I RECIPE | ALLRECIPES
This recipe was shared with me by a special friend in Atlanta, GA. It has long been a favorite, and everyone who tastes it says it is the best they have ever had.
Provided by COUGAAR
Categories Desserts Pies Sweet Potato Pie Recipes
Total Time 2 hours 20 minutes
Prep Time 30 minutes
Cook Time 1 hours 50 minutes
Yield 1 9-inch pie
Number Of Ingredients 9
Steps:
- Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
- Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
- Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
Nutrition Facts : Calories 389.4 calories, CarbohydrateContent 47.8 g, CholesterolContent 78.2 mg, FatContent 20.6 g, FiberContent 2.6 g, ProteinContent 4.5 g, SaturatedFatContent 9.8 g, SodiumContent 253.7 mg, SugarContent 28.3 g
CITRUS-SWEET POTATO PIE RECIPE | EATINGWELL
Pies and tarts are welcome signs of Thanksgiving and Christmas desserts. This low-fat, low-calorie, and low-sugar vegetable pie, suitable for diabetic meals plans, has vitamin-rich sweet potatoes and a tender oil-pastry crust.
Provided by Diabetic Living Magazine
Categories Vegetarian Thanksgiving Recipes
Total Time 1 hours 45 minutes
Number Of Ingredients 14
Steps:
- To prepare the Oil Pastry: In a medium bowl, stir together flour and salt. Add cooking oil and milk all at once to flour mixture. Stir lightly with a fork. Form into a ball.
- Preheat oven to 450 degrees F. On a well-floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 11 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into 9-inch tart pan with a removable bottom or a 9-inch pie plate. Ease pastry into pan without stretching it. Press pastry into fluted sides of tart pan and trim edges. (Or, if using a pie plate, crimp edge as desired.) Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 5 minutes more. Cool on a wire rack while preparing filling.
- Reduce oven temperature to 350 degrees F. To prepare the filling: In a large bowl, stir together mashed sweet potatoes, sugar, vanilla, lemon peel, lemon juice, and the 1/4 teaspoon nutmeg. Add egg. Beat lightly with a fork just until combined. Gradually add evaporated milk; stir until combined.
- Pour filling into baked pastry shell. To prevent overbrowning, cover edge of pie with foil. Bake for 30 to 35 minutes or until a knife inserted near the center comes out clean and edges are puffed. If necessary to allow pastry to brown, remove foil for the last 5 to 10 minutes of baking. Cool on a wire rack. Cover and refrigerate within 2 hours.
- To serve, remove tart from pan or leave pie in pie plate. Cut tart or pie into wedges. If desired, top each serving with a dollop of dessert topping and sprinkle with additional nutmeg.
Nutrition Facts : Calories 172 calories, CarbohydrateContent 25 g, CholesterolContent 1 mg, FatContent 6 g, FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 1 g, SodiumContent 96 mg
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