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Lemony Sweet Potato Pie

SUBMITTED BY: Peggy West

"For a finger-licking finale to any holiday meal, I turn to this light and luscious sweet potato pie laced with just a hint of lemon. Funny how folks always seem able to find room for this delectable dessert! - Peggy West Georgetown, Delaware"
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PREP TIME  20 Min
COOK TIME  50 Min
READY IN  1 Hr 10 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 2 cups mashed cooked sweet potatoes
  • 3 eggs
  • 1 (5 ounce) can evaporated milk
  • 1/4 cup water
  • 1/4 cup butter, melted
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon lemon extract
  • 1 cup sugar
  • 1 (9 inch) unbaked pastry shell
  • Whipped cream

DIRECTIONS

  1. Press mashed sweet potatoes through a sieve or food mill. In a bowl, whisk the eggs, milk, water, butter and extracts. Stir in the sugar and sweet potatoes. Pour into crust.
  2. Bake at 375 degrees F for 30 min. Cover edges loosely with foil. Bake 20-30 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Serve pie with whipped cream Refrigerate leftovers.
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