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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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For a finger-licking finale to any holiday meal, I turn to this light and luscious sweet potato pie laced with just a hint of lemon. Funny how folks always seem able to find room for this delectable dessert! - Peggy West Georgetown, Delaware Ingredients:
2 cups mashed sweet potatoes |
3 eggs |
1 can (5 ounces) evaporated milk |
1/4 cup water |
1/4 cup butter, melted |
1-1/2 teaspoons vanilla extract |
1/2 teaspoon lemon extract |
1 cup sugar |
1 unbaked pastry shell (9 inches) |
whipped cream |
Directions:
1. Press mashed sweet potatoes through a sieve or food mill. In a large bowl, whisk the eggs, milk, water, butter and extracts. Stir in the sugar and sweet potatoes. Pour into crust.
2. Bake at 375° for 50-60 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 20 minutes to prevent overbrowning if necessary. Cool on a wire rack. Serve pie with whipped cream Refrigerate leftovers. Yield: 6-8 servings.
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