Harvest sweet potato pie
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 9\" single pie crust | |
| 1¼ | cup | Mashed cooked sweet potatoes |
| ½ | cup | Light brown sugar, packed |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Ground cinnamon |
| Pinch ground nutmeg | ||
| 2 | larges | Eggs, slightly beaten |
| ½ | cup | Plain yogurt |
| ¼ | cup | Milk |
| 1 | tablespoon | Unsalted butter, melted |
| Pecan halves | ||
| Sweetened whipped cream | ||
Directions
Heat oven to 400 degrees. Stir sweet potatoes, brown sugar, salt, cinnamon and nutmeg in a large bowl until well blended. Whisk in remaining ingredients EXCEPT pecan halves and whipping cream. Spoon into pie shell.
If desired, arrange pecan halves in a decorative circle around edge of pie.
Bake pie in center of oven 45 minutes or until the tip of a pointed knife inserted in center of pie comes out clean and crust is golden brown. Cool pie on wire rack until room temperature. Serve with whipped cream.
Posted to MM-Recipes Digest by Paula <demoness@...> on Aug 24, 1998