Sweet Potato-pecan Pie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Essnce12 | 8 | Servings | |
INGREDIENTS
| 3 | Eggs, lightly beaten | |
| 3/4 | c | Sugar |
| 1/2 | t | Salt |
| 1 | c | Light corn syrup |
| 1 | T | Melted butter |
| 1 | t | Pure vanilla extract |
| 2 | c | Roasted, peeled mashed |
| sweet potatoes | ||
| from about 1 pound sweet | ||
| potatoes | ||
| 1 | c | Pecan pieces |
| 1 | Nine-inch Pastry shell | |
| unbaked |
INSTRUCTIONS
Preheat oven to 350 degrees. In a bowl whisk eggs with sugar and salt. Whisk in corn syrup, butter and vanilla until thoroughly incorporated. Spread mashed sweet potato, then pecan pieces in pastry shell. Top with egg mixture. Bake until filling is set, about 1 hour. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-040 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-20-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 476
Calories From Fat: 179
Total Fat: 20.6g
Cholesterol: 73.6mg
Sodium: 318.4mg
Potassium: 291mg
Carbohydrates: 71.8g
Fiber: 3.1g
Sugar: 31.1g
Protein: 5.9g