1. 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.
2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
3. 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.
|Serving Size: 1 Serving (90g)|
|Recipe Makes: 12|
|Calories from Fat: 110 (44%)|
|Amt Per Serving||% DV|
|Total Fat 12.3g||16 %|
|Saturated Fat 6.3g||32 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 51.6mg||16 %|
|Sodium 145.3mg||5 %|
|Potassium 157.4mg||4 %|
|Total Carbohydrate 33.5g||10 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 32g|
|Protein 2.6g||4 %|
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: 252
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A variation on this recipe
"Thankfully this delectable sweet potato pie with a cinnamon roll crust will come to the rescue at your Thanksgiving table. It’s less sweet than pumpkin pie, which is great for its sugary counterparts like marshmallows and cinnamon rolls. But like pumpkin pie, it has that wonderfully smooth texture that balances oh so well with a flaky, tender pie crust. Plus, it’s super easy to make and only requires simple ingredients." —
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