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Ingredients

for 8 servings

  • 3 lb
    large sweet potato, 4 potatoes (1.3 g)
  • 1 cup
    unsalted butter, 2 sticks, melted (225 g)
  • 2 ½ cups
    sugar (500 g)
  • 1 teaspoon
    ground nutmeg
  • 1 teaspoon
    ground cinnamon
  • ½ teaspoon
    kosher salt
  • 4 large eggs
  • 1 tablespoon
    self-rising flour
  • ¼ cup
    buttermilk (60 mL)
  • 1 teaspoon
    vanilla extract
  • 1 teaspoon
    lemon extract
  • 3 pies frozen prepared pie crust, unbaked
    Calories 896
    Fat 50g
    Carbs 103g
    Fiber 6g
    Sugar 48g
    Protein 11g

Estimated values based on one serving size.

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Preparation

  1. Cook the sweet potatoes in a large pot of boiling water until fork-tender, about 25-30 minutes. Drain and let cool completely.
  2. Preheat the oven to 365˚F (185˚C).
  3. Peel the sweet potatoes, then transfer to a large bowl and mash thoroughly with an electric hand mixer or fork.
  4. Add the melted butter, sugar, nutmeg, cinnamon, and salt. Beat to combine, then scrape down the sides of the bowl with a rubber spatula. Add the eggs, 1 at a time, beating to incorporate each addition. Add the self-rising flour, buttermilk, vanilla, and lemon extract, and beat to combine.
  5. Divide the sweet potato filling between the frozen pie crusts and smooth the tops.
  6. Bake for about 1 hour, until pies are set in the center. Cover the crusts with foil if it is getting too dark before the pies finish baking.
  7. Cool the pies for 2 hours on a wire rack.
  8. Slice and serve.
  9. Enjoy!
 

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