Makes: Two 9-inch pies, 8 generous servings each
Ingredients
■ 2 pounds sweet potatoes, cooked and mashed (about 22⁄3 cups)
■ 1¾ cups sugar
■ ½ cup brown sugar
■ ¼ cup melted butter, cooled
■ 1 teaspoon ground cinnamon
■ 1 teaspoon nutmeg
■ ¾ teaspoon mace, divided
■ 4 large eggs
■ ¾ cup evaporated milk
■ 2 teaspoons vanilla
■ Two unbaked deep-dish 9-inch pie shells
■ 1¾ cups sugar
■ ½ cup brown sugar
■ ¼ cup melted butter, cooled
■ 1 teaspoon ground cinnamon
■ 1 teaspoon nutmeg
■ ¾ teaspoon mace, divided
■ 4 large eggs
■ ¾ cup evaporated milk
■ 2 teaspoons vanilla
■ Two unbaked deep-dish 9-inch pie shells
Directions
Preheat the oven to 350 degrees.
In a large bowl, combine all of the filling ingredients; mix well. Evenly divide the mixture between the pie shells.
Bake 55 to 60 minutes or until a wooden pick inserted in the centers comes out clean. Remove and cool.
Variations: Place 1 cup of apple pie filling on the bottom of the pie crust, then top with the sweet potato filling.
■ Make a meringue and place it on top of the pie the last 10 minutes of baking.
■ Add ½ cup crushed and well-drained pineapple to the filling.
■ Add ½ cup coconut to the filling.
■ Place a layer of marshmallows on the bottom of the crust, then top with the filling.
From Claudia Green
of Detroit. Tested by Cassandra Spratling for the Free Press Test Kitchen
of Detroit. Tested by Cassandra Spratling for the Free Press Test Kitchen
362 calories (34% from fat), 14 grams fat (5 grams sat. fat), 55 grams carbohydrate, 6 grams protein, 197 mg sodium, 91 mg cholesterol, 63 mg calcium, 2 grams fiber
