| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts, Pies |
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“No one understands like Jesus”