Sweet Potato Cream Pie
(Texas Sweet Potato Council
and Texas Department of Agriculture)
2 cups mashed sweetpotatoes
1 (14-oz.) can sweetened condensed milk
2 eggs, at room temperature
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1 (9") unbaked pastry shell
1-cup heavy whipped cream
3/4 cup pecans, chopped
Combine sweet potatoes, milk, eggs, salt and spices and beat until smooth. Pour mixture into pastry shell and bake at 425 degrees F. for 15 minutes. Reduce temperature to 350 degrees F. And continue baking for 25 to 30 minutes or until knife inserted in center comes out clean. Cool and garnish with whipped cream and chopped nuts. (Refrigerate prior to serving). Yields: 8 servings.
Nutrients per serving:
Calories: 236, Protein: 4.2 g., Carbohydrates: 35.2, Dietary fiber: 1.7 g., Fat 9 g., Cholesterol: 54.2 mg, Vitamin A: 1112 RE; Vitamin C: 10.1 mg, Calcium: 90.6 mg
For extra flavor, add 1/2 tsp. each of cinnamon and nutmeg, or a tbsp. Of grated lemon rind and 2 tbsp. Of lemon juice. For baking pie without crust, pour ingredients into a greased 9-in pie plate and bake 40 minutes at 375 degrees F. or until inserted knife comes out clean.
Canned or frozen sweet potatoes may be substituted for the fresh form in any recipe calling for cooked sweet potatoes as the starting point. Canned sweet potatoes are generally smaller in diameter because of their better canning qualities. Six to eight canned sweet potatoes are approximately the equivalent of four medium fresh sweet potatoes.
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Copyright © 1998-2001, Lynn Kerrigan. No portion of this article may be reproduced for publication without express, written permission of the author.
This page created May 1999
This page modified February 2007