Mary Randolph's Sweet Potato Piedesserts 1/4 cup butter or margarine; softened 1 cup sugar 2 cup cooked, mashed sweet potatoes 3 eggs 1/4 cup brandy 2 teaspoon grated lemon rind 2 tablespoon lemon juice 1 teaspoon vanilla extract 1 dash ground nutmeg 1 unbaked 9 pastry shell 1 finely chopped citron Cream butter in a mixing bowl; gradually add sugar, beating well. Add potatoes; beat at medium speed of electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Place brandy in a small pan; heat just until warm. Add brandy, lemon rind, juice, vanilla and nnutmeg to sweet potato mixture; stir until well blended. Pour mixture into a pastry shell. Bake at 350 degrees F for 40 minutes, or until a knife inserted in center comes out clean. Sprinkle pie with citron; cool immediately. Nutritional info per serving: 388 cal; 5g pro, 55g carb, 15g fat (35%) Source: Miami Herald, 8/17/95 format by Lisa Crawford, 7/28/96 |
