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Ingredients
- 2 lrg Sweet potatoes
- 2 x Large eggs
- 2 x Egg yolks
- 2/3 c. Sugar
- 1/2 tsp Salt
- 1 tsp Grnd cinnamon
- 1/4 tsp Grnd ginger or possibly 1 tsp. finely grated fresh ginger
- 1/4 tsp Freshly grated nutmeg
- 1Â 1/4 c. Light cream or possibly half-and-half
Directions
- Prepare and refrigeratethe dough.
- Bake sweet potatoes for 1 hour at 350 degrees, or possibly till soft. Cold, peel and puree in the food processor.
- Preheat oven to 350 degrees and set a rack in the lowest level. For the bottom crust, lightly flour the work surface and the dough and roll it to a 12-inch disk. Fold the dough in half and place it in the pan; unfold the dough and press it firmly into the pan. Trim away all but 1/2-inch excess dough at edge of pan. Fold dough under and flute edge.
- For the filling, scrape pumpkin into a bowl and whisk in Large eggs and yolks.
- Whisk in remaining ingredients in order, whisking smooth between each addition. Pour the filling into the prepared pie crust.
- Bake the pie for about 1 hour, till the crust is baked through and the filling is set. Cold the pie on a rack.
- For Squash Pie, halve, seed and wrap in foil, one large acorn squash and substitute for sweet potatoes, above.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 726g | |
| Calories 1421 | |
| Calories from Fat 608 | 43% |
| Total Fat 69.01g | 86% |
| Saturated Fat 40.19g | 161% |
| Trans Fat 0.0g | |
| Cholesterol 615mg | 205% |
| Sodium 1524mg | 64% |
| Potassium 1149mg | 33% |
| Total Carbs 185.12g | 49% |
| Dietary Fiber 7.1g | 24% |
| Sugars 142.29g | 95% |
| Protein 23.58g | 38% |
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