| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Unbaked 9-inch pie shell |
| 4 |
|
Medium-size sweet potatoes, either boiled or baked until soft and then peeled |
| 3 |
|
Eggs, lightly beaten |
| 1/3 |
c |
Granulated sugar |
| 1/4 |
ts |
Freshly grated nutmeg |
| 3/4 |
ts |
Cinnamon |
| 1/2 |
ts |
Allspice |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Grated lemon rind |
| 1 1/2 |
c |
Light cream |
| 4 |
tb |
(1/2 stick) unsalted butter, melted and cooled |
INSTRUCTIONS
1. Preheat the oven to 400 F.
2. Put the sweet potatoes in a large mixing bowl and mash with a wooden
spoon or a potato masher. Set aside.
3. Combine the eggs, sugar, spices, salt, lemon rind, and cream in a small
bowl and whisk together until combined. Pour this mixture into the sweet
potatoes and stir until thoroughly combined. Add the butter and mix well.
Pour into the pie crust and bake for 45 to 55 minutes, or until the filling
is set and a knife inserted in the center comes out clean. Let cool
completely before slicing.
Recipe is from _Martha Stewart's Pies & Tarts_.
Posted to EAT-L Digest 15 November 96
Date: Sat, 16 Nov 1996 00:34:30 EST
From: Felicia Pickering <MNHAN063@SIVM.SI.EDU>
A Message from our Provider:
“Forbidden fruits create many jams”