Southern Sweet Potato Pie

  • on May 8, 2007
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Ingrients & Directions

15 oz Package refrigerated
– piecrusts
2 md Sweet potatoes
1 c Sugar
1 c Firmly packed brown sugar
1/3 c Margarine or butter
3/4 c Milk
1 ts Nutmeg
1 ts Vanilla
2 Eggs, slightly beaten

Heat oven to 425 degrees. Prepare piecrust according to package
directions for filled one-crust pie using 9-inch pie pan. Flute edges
to stand 1/2 inch above rim, or use braided edge. Boil sweet potatoes
in small amount of water until soft when tested with fork; drain.
Peel; mash. Measure 1 1/2 cups of mashed sweet potatoes into large
bowl. Whisk in remaining ingredients; blend well. Pour filling into
pastry-lined pie pan. Bake at 425 degrees for 10 minutes. Reduce heat
to 350 degrees and bake an additional 50 to 60 minutes, or until
filling is set and knife inserted in center comes out clean. Cover
edge of crust with strips of foil after 30 minutes to prevent
excessive browning. Cool. Makes 8 servings. NOTE: 1 1/2 cups of
canned pumpkin can be substituted for sweet potaotes; omit nutmeg and
add 2 teaspoons pumpkin-pie spice.

8 Servings

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