Ingredients and Weight:
- Sweet potatoes, 5 pounds (peeled and cubed)
- Carrots, 2 pounds (peeled and chopped)
- Granulated sugar, 1 cup
- Brown sugar, 1 cup
- Butter, 1 cup (unsalted, softened)
- Eggs, 3 large
- Vanilla extract, 1 teaspoon
- Cinnamon, 1 teaspoon
- Nutmeg, 1/2 teaspoon
- Pie crust, 2 (store-bought or homemade)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a large bowl, combine sweet potatoes and carrots.
- Microwave on high for 10-15 minutes, or until tender.
- Drain and mash the vegetables until smooth.
- In a separate bowl, cream together butter and sugars.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla, cinnamon, and nutmeg.
- Fold in the mashed vegetables.
- Pour the filling into the prepared pie crusts.
- Bake for 30-45 minutes, or until the filling is set and the crust is golden brown.
- Let cool before serving.
Nutritional Information:
- Serving size: 1/8 pie
- Calories: 350
- Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 75mg
- Sodium: 200mg
- Carbohydrates: 50g
- Fiber: 5g
- Sugar: 25g
- Protein: 5g
Dish Characteristics:
- Rich and flavorful with a sweet and savory balance
- Creamy texture with a crispy crust
- Perfect for special occasions or as a comforting dessert
User Comments:
- "This pie is a true crowd-pleaser! The combination of sweet potatoes and carrots is genius." - Sarah
- "The crust is flaky and the filling is delicious. This pie is everything I could ask for." - John
- "I've tried many sweet potato pies, but this one is by far the best. It's a must-have for Thanksgiving dinner." - Mary
Special Precautions and Tips:
- Be careful not to overcook the pie filling, as it will become dry.
- For a creamier filling, add a touch of heavy cream or sour cream.
- If you don't have any pie crusts on hand, you can make your own using a simple recipe.
