Mary Randolph’s Sweet Potato Pie

  • on February 25, 2010
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Ingrients & Directions

1/4 c Butter or margarine;
1 c Sugar
2 c Cooked, mashed sweet
3 Eggs
1/4 c Brandy
2 ts Grated lemon rind
2 tb Lemon juice
1 ts Vanilla extract
ds Ground nutmeg
1 Unbaked 9″ pastry shell
Finely chopped citron

Cream butter in a mixing bowl; gradually add sugar, beating well. Add
potatoes; beat at medium speed of electric mixer until well blended.
Add eggs, one at a time, beating well after each addition. Place
brandy in a small pan; heat just until warm. Add brandy, lemon rind,
juice, vanilla and nnutmeg to sweet potato mixture; stir until well
blended. Pour mixture into a pastry shell. Bake at 350 degrees F for
40 minutes, or until a knife inserted in center comes out clean.
Sprinkle pie with citron; cool immediately.

Nutritional info per serving: 388 cal; 5g pro, 55g carb, 15g fat (35%)

8 Servings

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