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Ingredientes
- 2 sm Sweet potatoes 3/4 lb.
- 1 med Russet potatoes baking type
- 1/2 c. Butter
- 1 c. Brown sugar pack
- 1/2 tsp Fresh Nutmeg grate
- 3 lrg Large eggs beat
- 1 1/4 c. Evaporated lowfat milk
- 1/2 tsp Vanilla extract
- 1 x 9" Pie crust unbaked
Direcciones
- Place all of the well-scrubbed potatoes in a 3-qt saucepan. Cover with cool water and bring to a boil over high heat. Reduce heat to a simmer and cook till potatoes are very soft, about 20-30 min. Drain and when cold sufficient to handle, peel. In medium bowl, combine potatoes, butter, brown sugar and nutmeg. Using a potato masher, cream the potatotes till very smooth. In small bowl, beat Large eggs, 1 c. evaporated lowfat milk and vanilla together. Beat this mix into the potatoes. Mix thoroughly. Pour into piecrust and drizzle the remaining 1/4 c. of lowfat milk on top. Bake 15 min in a preheated 450 oven then turn heat to 325 and continue baking for 30 min or possibly more till the filling is set.
- 20 of Note 1 =
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 6 servings | |
| Calories 606 | |
| Calories from Fat 280 | 46% |
| Total Fat 31.52g | 39% |
| Saturated Fat 16.57g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 160mg | 53% |
| Sodium 384mg | 16% |
| Potassium 527mg | 15% |
| Total Carbs 73.68g | 20% |
| Dietary Fiber 2.1g | 7% |
| Sugars 42.61g | 28% |
| Protein 9.26g | 15% |
