Directions:
- Preheat oven 400°F.
- Blend skinned potatoes in food processor til smooth.
- Mix in all other ingredients.
- Pour into pie crust.
- Bake approximately 50 minutes (until filling sets and puffs around edges).
- Let cool.
- Refrigerate 3 hours.
- Top with toasted pecan and whip cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 368.72 Kcal (1544 kJ) | ||
| Calories from fat | 78.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.67g | 13% | |
|---|---|---|---|
| Cholesterol | 107.69mg | 36% | |
| Sodium | 426.35mg | 18% | |
| Potassium | 461.83mg | 10% | |
| Total Carbs | 63.75g | 21% | |
| Sugars | 44.66g | 179% | |
| Dietary Fiber | 1.64g | 7% | |
| Protein | 8.99g | 18% | |
| Vitamin C | 16mg | 27% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 1.9mg | 11% | |
| Calcium | 123.3mg | 12% | |
* 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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