Minutes Prep time: 15
Minutes Total time: 120
Servings: 10
Difficulty: Intermediate
2 large sweet potatoes (about 1-1/2 pounds)
1 cup evaporated milk
1/2 cup firmly packed brown sugar
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 eggs
1 frozen Marie Callender's® Deep Dish Pie Shell
Reddi-wip® Original Dairy Whipped Topping
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 101 mg | 10% |
| Carbohydrate | 35 g | 12% |
| Cholesterol | 60 mg | 20% |
| Total Fat | 17 g | 26% |
| Iron | 1 mg | 7% |
| Calories | 315 kcal | 16% |
| Sodium | 258 mg | 11% |
| Protein | 5 g | 10% |
| Saturated Fat | 7 g | 33% |
| Sugars | 18 g | 2% |
| Vitamin C | 9 mg | 15% |
Place sweet potatoes on a microwave-safe plate. Poke several times with a paring knife. Microwave on high 8 to 10 minutes, until they are very soft. Cool to room temperature.
Adjust oven rack to lower third of oven and preheat oven to 425°F. Scoop cooked sweet potato flesh into blender container. Pour in evaporated milk, brown sugar, melted butter, vanilla, salt, cinnamon, nutmeg and cloves. Blend until very smooth, about a minute. Pour eggs into blender and continue blending until combined, about 20 seconds.
Place pie shell on baking sheet. Pour filling into pie shell. Bake 15 minutes. Reduce oven heat to 375°F and continue baking until filling is set, 25 to 30 minutes. If pie crust starts to brown excessively, wrap edge with aluminum foil.
Cool pie completely on wire rack before slicing. Top each slice with Reddi-wip®!
Sweet Potato Pie
