Lemony Sweet Potato Pie
Taste of Home
For a finger-licking finale to any holiday meal, I turn to this light and luscious sweet potato pie laced with just a hint of lemon. Funny how folks always seem able to find room for this delectable dessert!
- Peggy West
Georgetown, Delaware
SERVINGS: 6-8
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 20 min. Bake: 50 min.
Ingredients:
- 2 cups mashed sweet potatoes
- 3 eggs
- 1 can (5 ounces) evaporated milk
- 1/4 cup water
- 1/4 cup butter, melted
- 1-1/2 teaspoons vanilla extract
- 1/2 teaspoon lemon extract
- 1 cup sugar
- 1 unbaked pastry shell (9 inches)
- Whipped cream
Directions:
Press mashed sweet potatoes through a sieve or food mill. In a large bowl, whisk the eggs, milk, water, butter and extracts. Stir in the sugar and sweet potatoes. Pour into crust.
Bake at 375° for 30 minutes. Bake 20-30 minutes longer or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Serve pie with whipped cream Refrigerate leftovers. Yield: 6-8 servings.