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Lemony Sweet Potato Pie Recipe

Photo by: 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

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6-8 Servings
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.

Nutrition Facts: 1 serving (1 slice) equals 407 calories, 16 g fat (8 g saturated fat), 106 mg cholesterol, 209 mg sodium, 60 g carbohydrate, 1 g fiber, 6 g protein.

Lemony Sweet Potato Pie published in Taste of Home December/January 2005, p34

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