Taste of Home
Lemony Sweet Potato Pie
TOTAL TIME: Prep: 20 min. Bake: 50 min.
YIELD: 8 servings.
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
Ingredients
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2 cups mashed sweet potatoes
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3 large eggs
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1 can (5 ounces) evaporated milk
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1/4 cup water
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1/4 cup butter, melted
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1-1/2 teaspoons vanilla extract
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1/2 teaspoon lemon extract
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1 cup sugar
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1 unbaked pastry shell (9 inches)
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Whipped cream
Directions
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1.
Preheat oven to 375°. 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 shell.
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2.
Bake until a knife inserted in the center comes out clean, 50-60 minutes. Cover edges with foil during the last 20 minutes to prevent overbrowning if necessary. Cool on a wire rack. Serve pie with whipped cream. Refrigerate leftovers.
Nutrition Facts
1 slice: 407 calories, 16g fat (8g saturated fat), 106mg cholesterol, 209mg sodium, 60g carbohydrate (37g sugars, 1g fiber), 6g protein.
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