Bethune Sweet Potato Pie

Source: Mary McLeod Bethune
Servings: Makes Three 9 inch pies
Ingredients:

CrustBethune Sweet Potato Pie
3 unbaked 9-inch Single Crusts

Filling
9 medium sweet potatoes or yams (about 4 pounds)
1/4 cup light margarine, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/2 teaspoon salt
1/4 teaspoon nutmeg
2 eggs, well beaten
2 egg whites
2 cups skim milk
1 tablespoon vanilla

Directions:
  1. For filling, boil sweet potatoes until tender. Peel and mash.
  2. Heat oven to 350°
  3. Combine margarine, granulated sugar, brown sugar, salt and nutmeg in large bowl. Beat at medium speed in electric mixer until creamy. Beat in sweet potatoes, until well mixed. Beat in eggs and egg whites. Beat in milk and vanilla slowly. Spoon into 3 unbaked pie shells, using about 4 cups filling per shell.
  4. Bake at 350° for 50 to 60 minutes or until set. Cool to room temperature before serving. Refrigerate leftover pie.

Per Serving: 295 Calories each with Fat 12 g, (104 Calories or 35% of total calories Saturated Fat 1 g, (less than 5% of total calories) Carbohydrates 43 g, Protein 5 g, Cholesterol 20 mg, Sodium 285 mg.

 

 

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