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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 large sweet potatoes |
1/2 (15-ounce) package refrigerated piecrusts |
1 1/4 cups sugar |
1 cup milk |
1/4 cup pineapple juice |
1/4 cup butter or margarine, melted |
3 large eggs |
1 teaspoon vanilla extract |
1/4 teaspoon salt |
1/4 teaspoon ground nutmeg |
garnish: chopped pecans |
Directions:
1. Bake sweet potatoes at 350° for 1 hour or until tender; cool.
2. Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.
3. Peel potatoes, and beat at medium speed with an electric mixer until smooth. Add sugar and next 7 ingredients, beating until blended. Pour into piecrust.
4. Bake at 425° for 15 minutes. Reduce oven temperature to 350°, and bake 1 hour and 20 minutes or until a knife inserted in center comes out clean. (Shield crust with aluminum foil to prevent excessive browning, if necessary.) Garnish, if desired.
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