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No-Fail Sweet Potato Pie

No-Fail Sweet Potato Pie
Makes:
8
Prep Time:
20
minutes
Total Time:
95
minutes
Vegetarian

A hearty thanks goes to Rene Garza for creating this charming recipe. This sweet potato pie is surprisingly simple to put together and is a perfect treat for any occasion.

For more on this recipe and to view a how-to video visit the Nestlé Kitchens blog.

In this recipe:


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Ingredients:

  • FILLING
  • 3/4 pound sweet potatoes (about 2 large or 3 small to medium)
  • 1/4 cup melted butter
  • 1 can (14 ounces) NESTLÉ LA LECHERA FAT FREE Sweetened Condensed Milk
  • 1 teaspoon grated orange peel
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 unbaked 9-inch pie shell or Homemade Pie Crust*
  • TOPPING
  • 1 large egg
  • 2 tablespoons dark corn syrup
  • 2 tablespoons packed brown sugar
  • 1 tablespoon melted butter
  • 1 cup chopped pecans

Directions:

FOR FILLING:
PREHEAT
oven to 375° F. Wash and wrap sweet potatoes in foil.

BAKE for 30 to 45 minutes, depending on size. Unwrap and rinse potatoes under cold water; remove skin. Break apart in large bowl.

INCREASE oven temperature to 425° F.

POUR melted butter in bowl with sweet potatoes. Beat with an electric mixer until smooth. Blend in sweetened condensed milk, grated orange peel, cinnamon, vanilla extract, nutmeg, salt and egg. Pour into unbaked pie shell.

BAKE at 425° F for 20 minutes. Remove from oven; reduce temperature to 350° F.

FOR TOPPING:
MIX
together egg, corn syrup, sugar, butter and nuts in small bowl; spread over pie.

BAKE for an additional 25 minutes or until set.

* Homemade Pie Crust recipe

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Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    No-Fail Sweet Potato Pie

    Ingredients

    • FILLING
    • 3/4 pound sweet potatoes (about 2 large or 3 small to medium)
    • 1/4 cup melted butter
    • 1 can (14 ounces) NESTLÉ LA LECHERA FAT FREE Sweetened Condensed Milk
    • 1 teaspoon grated orange peel
    • 1 teaspoon ground cinnamon
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon salt
    • 1 large egg
    • 1 unbaked 9-inch pie shell or Homemade Pie Crust*
    • TOPPING
    • 1 large egg
    • 2 tablespoons dark corn syrup
    • 2 tablespoons packed brown sugar
    • 1 tablespoon melted butter
    • 1 cup chopped pecans

     

    Directions

    FOR FILLING:
    PREHEAT
    oven to 375° F. Wash and wrap sweet potatoes in foil.

    BAKE for 30 to 45 minutes, depending on size. Unwrap and rinse potatoes under cold water; remove skin. Break apart in large bowl.

    INCREASE oven temperature to 425° F.

    POUR melted butter in bowl with sweet potatoes. Beat with an electric mixer until smooth. Blend in sweetened condensed milk, grated orange peel, cinnamon, vanilla extract, nutmeg, salt and egg. Pour into unbaked pie shell.

    BAKE at 425° F for 20 minutes. Remove from oven; reduce temperature to 350° F.

    FOR TOPPING:
    MIX
    together egg, corn syrup, sugar, butter and nuts in small bowl; spread over pie.

    BAKE for an additional 25 minutes or until set.

    * Homemade Pie Crust recipe

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