When its this time of the year, No crust sweet potato pie is always on the menu. Even the children know this recipe and now that the grandchildren are eating it as well, I have to make double loads. Having sweet potatoes with whipped cream may sound rather odd but they go together so well, you won’t believe it. As a vegetarian dish, this is so tasty and I must admit, I have used it as a snack in the past. It was delicious and always is. Also, I have served this with left over turkey, no crust sweet potato pie and gravy for a superb meal.
No-Crust Sweet Potato Pie
Simple recipe for a tasty dish that is a firm family favourite. Must admit I often have this as a snack!!
Print Facebook Pinterest Twitter Add to Collection Servings: 6 servings
Calories: 237kcal
Ingredients
- 4 medium sweet potatoes peeled/cooked/mashed
- 1 c sugar
- 1/2 c all-purpose flour
- 1/2 c butter
- 1 large egg
- 3/4 tsp almond extract
- whipped cream
Instructions
- Combine the sweet potatoes, sugar, flour, butter, egg and almond extract in a large mixing bowl; beat at medium speed of electric mixer until well blended.
- Spoon mixture into a 9-inch pie plate. Bake at 450 degrees F. for 25 minutes or until lightly browned.
- Serve warm or cool with a dollop of whipped cream. Makes one 9-inch pie.
Notes
Simple recipe for a tasty dish that is a firm family favoourite.
Nutrition
Calories: 237kcal | Carbohydrates: 55g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Cholesterol: 35mg | Sodium: 12mg | Potassium: 32mg | Fiber: 1g | Sugar: 40g
