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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I'm going to try this recipe as a side dish, although it's probably usually a dessert. Recipe is from Real Simple, by Sara Quessenberry and Rori Trovato, published November 2006 Ingredients:
2 tablespoons unsalted butter, at room temperature |
1/3 cup light brown sugar |
1 large egg |
1 tablespoon fresh orange juice |
1 tablespoon honey |
1 large sweet potato, cooked and mashed |
0.5 (12 ounce) can evaporated milk |
1/2 teaspoon vanilla extract |
1/4 teaspoon kosher salt |
1/4 teaspoon ground cinnamon |
1/8 teaspoon ground nutmeg |
9 inches refrigerated pie crusts |
Directions:
1. Heat oven to 350°F.
2. In a large bowl, with an electric mixer on medium, beat the butter and sugar for 3 minutes.
3. Add the egg, orange juice, and honey and beat for 2 minutes.
4. Add the sweet potato, evaporated milk, vanilla, salt, cinnamon, and nutmeg and combine.
5. Pour the sweet potato mixture into the crust. Bake until the filling is set, 50 to 60 minutes.
6. Let cool for at least 30 minutes. Serve at room temperature.
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