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Lemony Sweet Potato Pie

For a finger-licking finale to any holiday meal, I turn to this light and luscious sweet potato pie laced with just a hint of lemon. Funny how folks always seem able to find room for this delectable dessert! —Peggy West, Georgetown, Delaware
  • Total Time
    Prep: 20 min. Bake: 50 min.
  • Makes
    8 servings

Ingredients

  • 2 cups mashed sweet potatoes
  • 3 large eggs
  • 1 can (5 ounces) evaporated milk
  • 1/4 cup water
  • 1/4 cup butter, melted
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon lemon extract
  • 1 cup sugar
  • 1 unbaked pastry shell (9 inches)
  • Whipped cream

Directions

  • Preheat oven to 375°. Press mashed sweet potatoes through a sieve or food mill. In a large bowl, whisk the eggs, milk, water, butter and extracts. Stir in the sugar and sweet potatoes. Pour into shell.
  • Bake until a knife inserted in the center comes out clean, 50-60 minutes. Cover edges with foil during the last 20 minutes to prevent overbrowning if necessary. Cool on a wire rack. Serve pie with whipped cream. Refrigerate leftovers.
Nutrition Facts
1 slice: 407 calories, 16g fat (8g saturated fat), 106mg cholesterol, 209mg sodium, 60g carbohydrate (37g sugars, 1g fiber), 6g protein.

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