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DEL.ICIO.USAunt Dolly's Sweet Potato Pie
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This is lighter than most sweet potato pies. To speed prep time, microwave the sweet potatoes in plastic wrap for about 10 minutes. Refrigerate any leftovers.
Hands on time: 20 minutes Total time: 1 hour and 20 minutes Serves: 8
Ingredients:
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1 (9-inch) unbaked pastry pie crust
1 pound sweet potatoes, baked, peeled and pureed (see note below)
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 eggs
1 cup half-and-half
1 teaspoon vanilla
Instructions:
Preheat oven to 350 degrees. Fit crust into a 9-inch pie plate. With an electric mixer, beat potatoes, butter, both sugars, cinnamon, nutmeg and salt on medium speed until creamy. Beat in eggs. Reduce speed to low and beat in half-and-half and vanilla. Scoop into crust and bake for 50 to 60 minutes or until set. Cool to room temperature before serving. -- Adapted from Joe Randall's Cooking School
Notes:
Boil sweet potatoes in jackets until done. Potatoes should be very tender all the way through. Peel and place in mixing bowl. Start mixer. Stop and pull mixer out of batter. Remove fibers that are attached to the beaters. Continue this process until all fibers have been removed and mixture is smooth.
Nutrition:
Per serving: 358 calories (percent of calories from fat, 56), 4 grams protein, 35 grams carbohydrates, 2 grams fiber, 22 grams fat, 89 milligrams cholesterol, 366 milligrams sodium.
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