Mock Southern Sweet Potato Pie
Full of sweet potato flavor, this delicious pie will be a hit at your next holiday meal.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- Crust:
- 300 ml flour (all purpose)
- 1 ml sugar
- 80 ml milk (non-fat)
- 30 ml vegetable oil
- Filling:
- 60 ml sugar (white)
- 60 ml brown sugar (packed)
- 2 ml salt
- 1 ml nutmeg
- 3 eggs (large, beaten)
- 60 ml evaporated milk (canned; non-fat)
- 5 ml vanilla extract
- 710 ml sweet potatoes (cooked, skin removed and mashed)
Make it lactose-friendly
- 1/3 cup milk, non-fat → lactose-free milk, oat milk, or almond milk
- 1/4 cup evaporated milk, non-fat (canned) → lactose-free milk, oat milk, or almond milk
Steps
- Wash hands with soap and water.
- Preheat oven to 350 °F.
- Combine the flour and sugar in a bowl.
- Add milk and oil to the flour mixture.
- Stir with fork until well mixed and then form pastry into a smooth ball with your hands.
- Roll the ball between two 12 inch squares of waxed paper using short, brisk strokes until pastry reaches edge of paper.
- Peel off top paper and invert crust into pie plate.
- Combine sugars, salt, spices, and eggs.
- Add milk and vanilla. Stir.
- Add sweet potatoes and mix well.
- Pour mixture into pie shell.
- Bake for 60 minutes or until crust is golden brown.
- Cool and cut into 16 slices.
Nutrition (per serving)
| Calories | 138 |
|---|---|
| Protein | 4.0 g |
| Fat | 3.0 g |
| Carbs | 25.0 g |
| Fiber | 2.0 g |
| Sodium | 107 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)