Sweet Potato Pie Iv Recipe

Name: Sweet Potato Pie Iv
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup light brown sugar, lightly packed; 1/2 teaspoon salt; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 2 tablespoons molasses; 1 1/2 cups sweet potatoes (3-4 lg.); 2/3 cup half-and-half; 2 eggs, separated; 6 tablespoons dry sherry; 1 9 inch pie shell, partially baked

Servings: persons

3/4 cup light brown sugar, lightly packed
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons molasses
1 1/2 cups sweet potatoes (3-4 lg.)
2/3 cup half-and-half
2 eggs, separated
6 tablespoons dry sherry
1 9 inch pie shell, partially baked

1
Boil until tender, peel, and mash sweet potatoes.
2
Mix sugar, salt, cinnamon, and nutmeg.
3
Add molasses and sweet potatoes; beat well.
4
Stir in half and half, egg yolks, and sherry.
5
Beat the egg whites until stiff, fold into mixture, and pour into the pie shell.
6
Put into a preheated 425 degree oven.
7
Reduce heat to 375 and bake about 35 minutes.
8
The pie will be brown and set in the middle. Serve warm or cold with whipped cream.
9
** If no alcohol is wanted, simply delete it from the recipe but the taste will be completely different.

309

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup light brown sugar, lightly packed, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and more.

Yes, Sweet Potato Pie Iv falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sweet Potato Pie Iv

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