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Lemony Sweet Potato Pie
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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
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.
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |