Directions:
- For tested results I suggest fresh sweet potato puree. I used 2 med/large sweet potatoes. Peeled and cut into wedges. Covered with foil and roasted 375 until tender (about 40-50 minutes) Alicia suggests baking them whole and scooping out the pulp. This is less watery then the canned stuff.
- Put all the ingredients into a blender, and blend on highest speed until smooth (about 2 minutes).
- Pour into pie crust, and bake at 375 for 55-60 minutes.
- Cool on wire rack for an hour, then refrigerate at least another hour before serving. Serve chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1188.42 Kcal (4976 kJ) | ||
| Calories from fat | 617.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 68.64g | 106% | |
|---|---|---|---|
| Sodium | 1105.38mg | 46% | |
| Potassium | 308.83mg | 7% | |
| Total Carbs | 128.52g | 43% | |
| Sugars | 28.73g | 115% | |
| Dietary Fiber | 8.27g | 33% | |
| Protein | 16.31g | 33% | |
| Vitamin C | 0.7mg | 1% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 7.7mg | 43% | |
| Calcium | 114.3mg | 11% | |
| Amount Per 100 g | |||
| Calories | 356.79 Kcal (1494 kJ) | ||
| Calories from fat | 185.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.61g | 106% | |
|---|---|---|---|
| Sodium | 331.86mg | 46% | |
| Potassium | 92.72mg | 7% | |
| Total Carbs | 38.58g | 43% | |
| Sugars | 8.63g | 115% | |
| Dietary Fiber | 2.48g | 33% | |
| Protein | 4.9g | 33% | |
| Vitamin C | 0.2mg | 1% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 2.3mg | 43% | |
| Calcium | 34.3mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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