Mary randolph's sweet potato pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter or margarine; softened |
| 1 | cup | Sugar |
| 2 | cups | Cooked, mashed sweet potatoes |
| 3 | Eggs | |
| ¼ | cup | Brandy |
| 2 | teaspoons | Grated lemon rind |
| 2 | tablespoons | Lemon juice |
| 1 | teaspoon | Vanilla extract |
| dash | Ground nutmeg | |
| 1 | Unbaked 9\" pastry shell | |
| Finely chopped citron | ||
Directions
Cream butter in a mixing bowl; gradually add sugar, beating well. Add potatoes; beat at medium speed of electric mixer until well blended.
Add eggs, one at a time, beating well after each addition. Place brandy in a small pan; heat just until warm. Add brandy, lemon rind, juice, vanilla and nnutmeg to sweet potato mixture; stir until well blended. Pour mixture into a pastry shell. Bake at 350 degrees F for 40 minutes, or until a knife inserted in center comes out clean.
Sprinkle pie with citron; cool immediately.
Nutritional info per serving: 388 cal; 5g pro, 55g carb, 15g fat (35%) Source: Miami Herald, 8/17/95 format by Lisa Crawford, 7/28/96