Recipe courtesy of Edison Mays Jr.
Sweet Potato Pie
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- Level: Easy
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
- Yield: 2 pies, 16 to 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 337
- Total Fat
- 8 g
- Saturated Fat
- 3 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 2 g
- Sugar
- 43 g
- Protein
- 3 g
- Cholesterol
- 52 mg
- Sodium
- 154 mg
- Level: Easy
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
- Yield: 2 pies, 16 to 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 337
- Total Fat
- 8 g
- Saturated Fat
- 3 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 2 g
- Sugar
- 43 g
- Protein
- 3 g
- Cholesterol
- 52 mg
- Sodium
- 154 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F.
- Place sweet potatoes, nutmeg, cinnamon, vanilla, lemon, sugar, honey, and eggs in a large bowl. Blend ingredients together until they are thoroughly mixed. Equally distribute the sweet potato mix into the pie shells. Place some aluminum foil on and around the edges of the pie shells so the crust will not burn when the pies are baked. Place pies in the oven and bake for 45 minutes. Remove from the oven and let cool completely before serving. Serve with whipped cream.
