| Sweet Potato Pie 2 Crust 3 unbaked 9 inch Crisco Shortening or Crisco Oil single crusts Filling 9 medium sweet potatoes or yams ( about 4 pounds)
1/4 cup of light margarine, softened
1/2 cup of granulated sugar
1/2 cup of firmly packed light brown sugar
1/2 teaspoon of salt
1/4 teaspoon of nutmeg
2 eggs, well beaten
2 egg whites
2 cups of skim milk
1 tablespoon of vanilla |
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For the filling, boil the sweet potatoes until tender. Peel and mash. Heat your oven to 350ºF. Combine the margarine, granulated sugar, brown sugar, salt and nutmeg in a large bowl. Beat at medium speed, with an electric mixer until smooth. Beat in the eggs and egg whites. Beat in the milk and vanilla slowly. Spoon into 3 unbaked pie shells, using about 4 cups of filling per shell. Bake at 350ºF. for 50 to 60 minutes or until set. cool to room temperature before serving. Refrigerate the leftover pie. |
