Sweet potato pie
Prep time: 20 minutes, not including time to cook the sweet potatoes or make the pie crust
Cook time: 60 minutes
Recipe from the Los Angeles Times.
3 eggs, lightly beaten
1 cup brown sugar, packed
1 cup milk
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
1/4 cup lemon juice
2 tablespoons, melted butter
11/2 cups sieved, cooked sweet potatoes
1/2 cup chopped pecans
Unbaked 9-inch pie shell
Whipped cream or ice cream, optional
Combine eggs, sugar, milk, cinnamon, nutmeg, ginger and salt, and mix well. Add lemon juice and butter, then blend. Beat in sweet potatoes with rotary or electric mixer. Add pecans and mix well.
Pour mixture into pastry shell and bake at 375 degrees 50 to 60 minutes or until knife inserted near center of pie comes out clean. Serve with whipped cream or ice cream, if desired.
Per serving: 471 calories; 306 mg sodium; 90 mg cholesterol; 23 grams fat; 62 grams carbohydrates; 7 grams protein; 0.70 gram fiber.
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