Fluffy Sweet Potato Custard PieMy grandmother made this dessert for us every Thanksgiving and Christmas. She passed the recipe…
Fluffy Sweet Potato Custard Pie
Pastry for two single-crust pies (9 inches) 2 cups mashed cooked sweet potatoes (about 2 medium) 1/2 cup butter, softened 1 cup sugar 1 tablespoon all-purpose flour 2 teaspoons vanilla extract 1/2 teaspoon ground nutmeg 6 large eggs, separated 1 cup whole milk
Preheat oven to 350°.
On a lightly floured surface, roll dough into two 1/8-in.
-thick circles; transfer to two 9-in.
Trim crust to 1/2 in.
beyond rim of plates; flute edges.
In a large bowl, beat potatoes and butter until blended.
Beat in sugar, flour, vanilla and nutmeg.
Add egg yolks, one at a time, beating until blended.
Add milk; beat well.
With clean beaters, beat egg whites until stiff peaks form.
Fold into sweet potato mixture.
Pour into pastry shells.
Bake 45-55 minutes or until a knife inserted in the center comes out clean.
Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning.
Cool on a wire rack; serve or refrigerate within 2 hours.
Nutrition Facts 1 piece:
- 342 calories, 20g fat (12g saturated fat), 117mg cholesterol, 245mg sodium, 36g carbohydrate (16g sugars, 2g fiber), 6g protein.