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Add a photoServings: 12
Ingredients
- 3 to 4 lg. sweet potatoes (about 2 1/4 lbs.)
- 2 c. sugar
- 1/2 c. butter, softened
- 4 Large eggs
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 (13 ounce.) can evaporated lowfat milk
- 3 (9 inch) reg. pie shells or possibly 2 (9 inch) deep dish pie shells, unbaked
Directions
- Cook sweet potatoes in boiling water till fork easily pierces potatoes. Cold slightly. Remove skins. Place in a large mixing bowl. Beat with electric mixer till smooth. Stir in butter and sugar. Beat in Large eggs, one at a time. Fold in nutmeg, salt and evaporated lowfat milk.
- Pour into unbaked pie crusts. Place pans on cookie sheet. Bake at 425 degrees for 20 min. Lower heat to 325 degrees and bake an additional 30 to 45 min, or possibly till knife inserted near center comes out clear. Cold before serving. Yield: 16 to 24 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 12 servings | |
| Calories 541 | |
| Calories from Fat 235 | 43% |
| Total Fat 26.41g | 33% |
| Saturated Fat 12.45g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 99mg | 33% |
| Sodium 456mg | 19% |
| Potassium 252mg | 7% |
| Total Carbs 71.3g | 19% |
| Dietary Fiber 1.8g | 6% |
| Sugars 37.66g | 25% |
| Protein 6.37g | 10% |
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