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Sweet Potato Pie Recipe
|Sweet potatoes||2 Medium|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Evaporated milk||3⁄4 Can (7.5 oz) (1 Small Can)|
Serving size: Complete recipe
Calories 1074 Calories from Fat 233
% Daily Value*
Total Fat 26 g40.4%
Saturated Fat 13 g64.8%
Trans Fat 0 g
Cholesterol 484.6 mg
Sodium 1016.2 mg42.3%
Total Carbohydrates 185 g61.6%
Dietary Fiber 9.9 g39.7%
Sugars 135 g
Protein 32 g63.8%
Vitamin A 871% Vitamin C 19.6%
Calcium 71.9% Iron 23.7%
*Based on a 2000 Calorie diet
Cut off about 1 inch of the pointed end of the potato to eliminate some of the stringy fiber.
Then peel and slice in about 1/2 inch slices, crosswise of the grain.
Mash with a potato masher before adding the other ingredients.
When mixing the custard with an electric mixer, the rest of the little pieces of stringy fiber will cling to the beaters, therefore, getting rid of almost all of them.
This is important for a smooth, creamy texture.
To mashed sweet potatoes, add all ingredients except evaporated milk.
Beat well with an electric mixer.
Reduce speed of mixer and gradually add the milk.
Pour into an unbaked pie crust and bake in a 350 degree oven for about 35 to 40 minutes, or until the custard appears set.