Directions:
- Crust: 3 unbaked 9 single crusts from the dairy or frozen section or homemade For filling, boil the sweet potatoes until tender, peel and mash.
- Heat oven to 350:.
- Combine butter, granulated sugar, brown sugar, salt and nutmeg in a large bowl.
- Beat at med. speed of electric mixer until creamy.
- Beat in sweet potatoes until well mixed.
- Beat in eggs.
- Beat in milk and vanilla slowly.
- Spoon into 3 unbaked pie shells, using about 4 cups per shell.
- Bake at 350: for 50-60 minutes or until set.
- Cool to room temp. before serving.
- Store in refrigerator.
- 3 9 pies Variation: Bake filling as a pudding in a greased 12x8x3/4 inch glass baking dish.
- Bake for 1 hour or until set. Sprinkle with 2 cups miniature marshmallows.
- Return to oven 5-10 minutes or until marshmallows are lightly browned.
- Jan
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 792.3 Kcal (3317 kJ) | ||
| Calories from fat | 221.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.66g | 38% | |
|---|---|---|---|
| Cholesterol | 123.61mg | 41% | |
| Sodium | 482.35mg | 20% | |
| Potassium | 1865.68mg | 40% | |
| Total Carbs | 131.48g | 44% | |
| Sugars | 49.54g | 198% | |
| Dietary Fiber | 15.32g | 61% | |
| Protein | 14.47g | 29% | |
| Vitamin C | 10.2mg | 17% | |
| Vitamin A | 5.4mg | 180% | |
| Iron | 5.6mg | 31% | |
| Calcium | 255.8mg | 26% | |
| Amount Per 100 g | |||
| Calories | 122.91 Kcal (515 kJ) | ||
| Calories from fat | 34.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.83g | 38% | |
|---|---|---|---|
| Cholesterol | 19.18mg | 41% | |
| Sodium | 74.83mg | 20% | |
| Potassium | 289.42mg | 40% | |
| Total Carbs | 20.4g | 44% | |
| Sugars | 7.68g | 198% | |
| Dietary Fiber | 2.38g | 61% | |
| Protein | 2.25g | 29% | |
| Vitamin C | 1.6mg | 17% | |
| Vitamin A | 0.8mg | 180% | |
| Iron | 0.9mg | 31% | |
| Calcium | 39.7mg | 26% | |
* 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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