Try this Thanksgiving Day Sweet Potato Pie recipe, or contribute your own.
Suggest a better descriptionPrepare and chill the dough. Bake sweet potatoes for 1 hour at 350 degrees, or until soft. Cool, peel and puree in the food processor. Preheat oven to 350 degrees and set a rack in the lowest level. For the bottom crust, lightly flour the work surface and the dough and roll it to a 12-inch disk. Fold the dough in half and place it in the pan; unfold the dough and press it firmly into the pan. Trim away all but 1/2-inch excess dough at edge of pan. Fold dough under and flute edge. For the filling, scrape pumpkin into a bowl and whisk in eggs and yolks. Whisk in remaining ingredients in order, whisking smooth between each addition. Pour the filling into the prepared pie crust. Bake the pie for about 1 hour, until the crust is baked through and the filling is set. Cool the pie on a rack. For Squash Pie, halve, seed and wrap in foil, one large acorn squash and substitute for sweet potatoes, above. Recipe by: COOKING LIVE SHOW # CL9232
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Serving Size: 1 Serving (1590g) | ||
Recipe Makes: 1 | ||
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Calories: 3812 | ||
Calories from Fat: 1519 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 168.7g | 225 % | |
Saturated Fat 70.7g | 354 % | |
Monounsaturated Fat 64.7g | ||
Polyunsanturated Fat 19.7g | ||
Cholesterol 5638mg | 1735 % | |
Sodium 1026.3mg | 35 % | |
Potassium 2050.1mg | 54 % | |
Total Carbohydrate 476.8g | 140 % | |
Dietary Fiber 10.1g | 40 % | |
Sugars, other 466.6g | ||
Protein 113.9g | 163 % | |
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: 3812
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