Better than pumpkin pie at Thanksgiving. Use with pat-in-pan crust recipe.
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. Remove strings. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, lemon juice, flour, 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (188g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 433 | ||
Calories from Fat: 136 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.1g | 20 % | |
Saturated Fat 9.1g | 46 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 86.2mg | 27 % | |
Sodium 177.6mg | 6 % | |
Potassium 403mg | 11 % | |
Total Carbohydrate 72.1g | 21 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 70.1g | ||
Protein 4.9g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 433
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