8 Serves
94 Mins
Boil the sweet potatoes in a large pot until tender, then drain, peel, and mash them until smooth using a potato masher.
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Vitamin E
0 mg / 15 mgVitamin K
343 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
7 µg / 400 µgCalcium
114 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
82 mg / 420 mgPhosphorus
130 mg / 1,250 mgPotassium
615 mg / 4,700 mgSodium
42 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
6 g / 28 gSugar
26 g / 50 gSaturated Fat
1 g / 20 gCholesterol
48 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
In a large mixing bowl, combine the mashed sweet potatoes with sugar, eggs, milk, vanilla, and cinnamon, whisking until the mixture is uniform.
Pour the sweet potato filling into the prepared pie crust and smooth the top with a spatula.
Bake the pie in a preheated oven at 175°C until the center is set, then remove using pot holders and let it cool before serving.
2
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