1 recipe Single-Crust Pie Pastry, or 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. package)2 eggs3/4 cup sugar1 5-oz. can evaporated milk3 tablespoons butter, melted1 teaspoon finely shredded lemon peelDash ground nutmeg2 medium sweet potatoes peeled, cooked, and mashed (1 1/3 cups)
Makes 8 servings.
Preheat oven to 350 degrees. Prepare pastry and line 9-inch pie plate.
In bowl beat eggs with whisk. Whisk in sugar, evaporated milk, butter, lemon peel and nutmeg. Whisk in sweet potatoes until combined. Pour into crust-lined pie plate.
Sign Up and Save
Get six months of free digital access to The Telegraph
To prevent overbrowning, cover edges of crust with foil. Bake 30 minutes. Uncover edges and bake 20 to 30 minutes more or until filling is set and knife inserted in center comes out clean. Cool completely. Cover and refrigerate within 2 hours after it cools.
Nutritional information per serving: 338 cal, 15 g fat (6 g sat. fat), 69 mg cholesterol, 155 mg sodium, 45 g carbohydrates, 2 g fiber, 6 g protein.