Try this Anne Butler's Sweet Potato Pie recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees.
Peel sweet potatoes, split in half lengthwise and dice in 2 1/4 inch cubes. Please potatoes in a 4 quart stock pot with lightly salted water. Water should almost cover potatoes but not completely. Bring to a rolling boil over medium-high heat and cook until potatoes are tender and water has been absorbed, approximately 15 to 20 minutes. Remove from heat and allow to cool slightly. During this process, 90% of the water should be absorbed by the potatoes. Discard any remaining liquid.
Using a fork mashed potatoes and place in a large mixing bowl. Add lemon juice and quarter pound of butter, blending well into the mixture. Add sugar, vanilla, flour, allspice and Nutmeg. Continue to blend until all ingredients are incorporated into the potatoes. Set aside.
In a separate Bowl, blend cream cheese and remaining 1/4 pound of butter. Sprinkle in flour and mix thoroughly. Turn out onto a floured board and needs three to four times. Roll pie crust to approximately one-eighth inch thickness.
Place crust into a 9-inch pie pan and fill with sweet potato mixture. Bake approximately one hour. Allow pie to chill overnight prior to serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (642g) | ||
Recipe Makes: 1 | ||
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Calories: 2542 | ||
Calories from Fat: 1919 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 213.2g | 284 % | |
Saturated Fat 133g | 665 % | |
Monounsaturated Fat 55g | ||
Polyunsanturated Fat 8.1g | ||
Cholesterol 581.2mg | 179 % | |
Sodium 57392.5mg | 1979 % | |
Potassium 237.5mg | 6 % | |
Total Carbohydrate 157.5g | 46 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 157.3g | ||
Protein 7.1g | 10 % | |
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: 2542
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