Sweet Potato Pie
Sweet and Savory Sweet Potato Pie
Sweet and Savory Sweet Potato Pie
- Carbohydrate 20.4612772440851 g
- Cholesterol 33.2281250270539 mg
- Fat 12.3148172697554 g
- Fiber 0.171662302101755 g
- Protein 1.68678221884762 g
- Saturated Fat 7.77031880447419 g
- Serving Size 1 1 Serving (92g)
- Sodium 120.105590932127 mg
- Sugar 20.2896149419833 g
- Trans Fat 0.886171010344303 g
- Calories 194 calories
Step-by-step
- 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. 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.
- 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.
As a busy housewife, I'm always looking for ways to make delicious desserts that are also easy to prepare. This Sweet Potato Pie recipe is one of my go-to treats, and it never fails to impress. The combination of sweet and savory flavors is simply irresistible, and the creamy texture is to die for.
One of the things I love most about this pie is that it can be made ahead of time, so it's perfect for busy weeknights. I simply bake the pie the night before, and then let it cool completely. In the morning, I just pop it in the refrigerator to chill until I'm ready to serve it. This makes it a great option for those times when I don't have a lot of time to cook, but I still want to enjoy a delicious dessert.
