- Prep Time
- 10 mins
- Total Time
- 1 h 10 m
- Serves
- 8
Ingredients
- 2
- eggs
- 1 3/4 cups
- mashed sweet potatoes (see tip)
- 425 mL
- 3/4 cup
- firmly packed brown sugar
- 175 mL
- 2/3 cup
- 5% light cream
- 150 mL
- 1 1/2 tsp
- ground cinnamon
- 7 mL
- 1 tsp
- vanilla extract
- 5 mL
- 1/4 tsp
- salt
- 1 mL
- 1/8 tsp
- ground nutmeg
- 0.5 mL
- 1/8 tsp
- ground cloves (optional)
- 0.5 mL
- 1
- (9-in./23-cm) prepared deep dish pie shell (thawed according to pkg instructions)
- 8
- pecan halves for garnish, optional
- whipped cream or vanilla ice cream to garnish (optional)
Method
- Step 1
- Preheat the oven to 220˚C (425˚F). In large bowl, use whisk or electric mixer (on low speed) to beat eggs just until yolks and whites are combined. Blend in mashed sweet potatoes. Add brown sugar, cream, cinnamon, vanilla, salt, nutmeg and cloves, if using. Beat just until smooth.
- Step 2
- Place pie shell (in its foil dish) on baking sheet. Pour in sweet potato mixture. Bake 15 min. Reduce oven temperature to 180˚C (350˚F); bake another 45 min., or until the edges of the filling are set but centre still jiggles slightly. Cool pie on rack before serving.
- Step 3
- Serve slices of pie garnished with pecans, whipped cream or ice cream, if desired.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/8 of the recipe):
- Calories:
- 370
- Fat:
- 13 g
- Saturated Fat:
- 5 g
- Carbs:
- 58 g
- Fibre:
- 2 g
- Sugar:
- 28 g
- Cholesterol:
- 60 mg
- Protein:
- 5 g
- Sodium:
- 270 mg