Southern sweet potato pie
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Southern sweet potato pie
  Southern    Sweet    Potato    Pie  
Last updated 6/12/2012 1:23:48 AM. Recipe ID 57062. Report a problem with this recipe.
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      Title: Southern sweet potato pie
 Categories: Desserts, Pies
      Yield: 8 Servings
 
     15 oz Package refrigerated
           - piecrusts
      2 md Sweet potatoes
      1 c  Sugar
      1 c  Firmly packed brown sugar
    1/3 c  Margarine or butter
    3/4 c  Milk
      1 ts Nutmeg
      1 ts Vanilla
      2    Eggs, slightly beaten
 
  Heat oven to 425 degrees.  Prepare piecrust according to package
  directions for filled one-crust pie using 9-inch pie pan. Flute edges
  to stand 1/2 inch above rim, or use braided edge. Boil sweet potatoes
  in small amount of water until soft when tested with fork; drain.
  Peel; mash. Measure 1 1/2 cups of mashed sweet potatoes into large
  bowl. Whisk in remaining ingredients; blend well.  Pour filling into
  pastry-lined pie pan. Bake at 425 degrees for 10 minutes. Reduce heat
  to 350 degrees and bake an additional 50 to 60 minutes, or until
  filling is set and knife inserted in center comes out clean.  Cover
  edge of crust with strips of foil after 30 minutes to prevent
  excessive browning. Cool. Makes 8 servings. NOTE: 1 1/2 cups of
  canned pumpkin can be substituted for sweet potaotes; omit nutmeg and
  add 2 teaspoons pumpkin-pie spice.
 




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Recipe ID 57062 (Apr 03, 2005)

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