Recipes  











 
Sweet Potato Pecan Pie
  
Prep: 25 min.
Bake: 1 hr.

3 slightly beaten eggs
1 cup corn syrup
1 cup mashed, cooked sweet potatoes (about 3/4 lb.)
1 cup sugar
2 Tbsp. Self-rising cornmeal or regular cornmeal
2 Tbsp. Butter, melted
1 Tbsp. Vanilla
1 cup chopped pecans
1 9-inch unbaked pastry shell
Whipped cream (optional)

 

For filling, in a large bowl, stir together eggs, corn syrup, sweet potatoes, sugar, cornmeal, butter, and vanilla. Stir in pecans.

Place pastry shell on the oven rack. Carefully pour the filling into the pastry shell. To prevent overbrowning, cover the edge of the pie with foil.

Bake in a 350° F oven 30 minutes. Remove foil. Bake 30 to 35 minutes more or until a knife inserted near the center comes out clean. Cool. Refrigerate within 2 hours; cover for long storage. Serve with whipped cream, if desired. Serves 8.

Per serving: 549 cal., 23 g total fat (5 g sat. fat), 88 mg chol., 211 mg sodium, 83 g carbo., 2 g fiber, and 6 g pro. Dietary exchanges: 5 1/2 starch, 2 1/2 fat.

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