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Lemony Sweet Potato Pie
Ingredients:
2 c. mashed cooked sweet potatoes
3 eggs
1 can (5 oz.) evaporated milk
1/4 c. water
1/4 c. butter, melted
1 1/2 tsp. vanilla extract
1/2 tsp. lemon extract
1 c. sugar
1 unbaked pastry shell (9")
Whipped cream
2 c. mashed cooked sweet potatoes
3 eggs
1 can (5 oz.) evaporated milk
1/4 c. water
1/4 c. butter, melted
1 1/2 tsp. vanilla extract
1/2 tsp. lemon extract
1 c. sugar
1 unbaked pastry shell (9")
Whipped cream
Directions:
Press mashed sweet potatoes through a sieve or food mill. In a bowl, whisk the eggs, milk, water, butter and extracts. Stir in sugar and sweet potatoes. Pour into crust. Bake at 375 for 30 minutes. Cover edges loosely with foil. Bake 20-30 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Serve pie with whipped cream. Refrigerate leftovers.
Makes 6=8 Servings
Press mashed sweet potatoes through a sieve or food mill. In a bowl, whisk the eggs, milk, water, butter and extracts. Stir in sugar and sweet potatoes. Pour into crust. Bake at 375 for 30 minutes. Cover edges loosely with foil. Bake 20-30 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Serve pie with whipped cream. Refrigerate leftovers.
Makes 6=8 Servings
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