Sweet Potato Deluxe Pie
This terrific recipe for Sweet Potato Deluxe Pie was created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.
1 (15-ounce) can sweet potatoes (yams), drained
1/2 cup packed light brown sugar
2 large eggs
1/2 cup evaporated skimmed milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 1/4 teaspoon ground nutmeg
1 1/2 cups mini marshmallows
1/2 cup chopped pecans, toasted
1 (9-inch) unbaked pie crust*
- Preheat oven to 375°F (190°C).
- In a mixing bowl, beat sweet potatoes with an electric mixer until smooth. Blend in brown sugar, eggs, milk, vanilla, cinnamon, and nutmeg until smooth.
- Sprinkle marshmallows and pecans on the bottom of unbaked pie shell. Pour batter carefully on top.
- Bake for 45 minutes or until set. To prevent overbrowning of topping and crust, tent foil loosely over pie while baking, being careful not to touch topping. Remove foil, if needed, during last 10 minutes of baking to allow crust and topping to brown.
Makes 8 servings.
*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.
Nutritional Information Per Serving (1/8 of recipe): Per serving: CAL 343 (36% from fat); FAT 14g; PROTEIN 5g; CARB 51g, CHOL 59mg; SODIUM 163mg; SATURATED FAT 4g; DIETARY FIBER 3g
Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.
Recipe provided courtesy of Louisiana Sweet Potato Commission.