Directions:
- Line a 9-in. pie plate with pastry. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
- In a large bowl, combine the eggs, sweet potatoes, milk, sugar, cinnamon, vanilla, ginger, nutmeg and salt. Pour into pastry. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 25 minutes longer.
- Meanwhile, in a small saucepan, bring the brown sugar, corn syrup and butter to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Remove from the heat; stir in vanilla.
- Sprinkle nuts over pie; drizzle with caramel. Place a foil-lined baking sheet on a rack below the pie to catch any spills. Bake the pie 10-15 minutes longer or until caramel starts to bubble. Cover edges with foil to prevent overbrowning if necessary. Cool on a wire rack.
- Garnish pie with whipped cream. Refrigerate leftovers. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 347.34 Kcal (1454 kJ) | ||
| Calories from fat | 142.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.86g | 24% | |
|---|---|---|---|
| Cholesterol | 56.04mg | 19% | |
| Sodium | 266.46mg | 11% | |
| Potassium | 201.87mg | 4% | |
| Total Carbs | 47.62g | 16% | |
| Sugars | 24.39g | 98% | |
| Dietary Fiber | 2.53g | 10% | |
| Protein | 4.88g | 10% | |
| Vitamin C | 3.4mg | 6% | |
| Iron | 1.8mg | 10% | |
| Calcium | 52.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 248.05 Kcal (1039 kJ) | ||
| Calories from fat | 101.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.33g | 24% | |
|---|---|---|---|
| Cholesterol | 40.02mg | 19% | |
| Sodium | 190.29mg | 11% | |
| Potassium | 144.17mg | 4% | |
| Total Carbs | 34.01g | 16% | |
| Sugars | 17.42g | 98% | |
| Dietary Fiber | 1.8g | 10% | |
| Protein | 3.49g | 10% | |
| Vitamin C | 2.4mg | 6% | |
| Iron | 1.3mg | 10% | |
| Calcium | 37.8mg | 5% | |
* 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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