45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 10 persons
Weight Per Serving: 197g
Price Per Serving: 0.99$
447kcal
Nutrition
Calories: 447kcal
Protein: 5.69%
Fat: 30.17%
Carbs: 64.14%
Ingredients
- 0.8 cup brown sugar packed
- 0.8 cup brown sugar packed
- 2 tablespoons butter softened
- 3 large eggs lightly beaten
- 0.5 teaspoon ground cinnamon
- 0.3 teaspoon nutmeg
- 0.5 cup milk 2% reduced-fat
- 0.5 teaspoon pumpkin pie spice
- 15 ounce pie crust dough refrigerated (such as Pillsbury)
- 0.3 teaspoon salt
- 2 pounds sweet potatoes and into ( 5 medium)
- 1 teaspoon vanilla extract
Equipment
- bowl
- baking sheet
- oven
- knife
- wire rack
- blender
Directions
- Preheat oven to 37
- Pierce sweet potatoes several times with a fork.
- Place sweet potatoes on a baking sheet.
- Bake at 375 for 1 hour and 15 minutes or until tender. Cool slightly. Peel and discard skins.
- Place the pulp in a medium bowl, and mash.
- Add 3/4 cup brown sugar and the next 8 ingredients (through eggs) to pulp. Beat with a mixer at medium speed until well blended.
- Fit refrigerated pie dough into a 9-inch pie plate; fold edges under, and flute.
- Pour sweet potato mixture into pie shell.
- Bake at 375 for 55 minutes or until a knife inserted in center comes out clean. Cool pie completely on a wire rack.
Nutrition Facts
Properties
Nutrition Score
13.433913033942%
Flavonoids
Nutrients percent of daily need