Ingredients
8
8 servings
- •3 lb large sweet potato, 4 potatoes
- •1 cup unsalted butter, 2 sticks, melted
- •2 ½ cups sugar
- •1 teaspoon ground nutmeg
- •1 teaspoon ground cinnamon
- •½ teaspoon kosher salt
- •4 large eggs
- •1 tablespoon self-rising flour
- •¼ cup buttermilk
- •1 teaspoon vanilla extract
- •1 teaspoon lemon extract
- •3 pies frozen prepared pie crust, unbaked
Instructions
- Cook the sweet potatoes in a large pot of boiling water until fork-tender, about 25-30 minutes. Drain and let cool completely.
- Preheat the oven to 365˚F (185˚C).
- Peel the sweet potatoes, then transfer to a large bowl and mash thoroughly with an electric hand mixer or fork.
- Add the melted butter, sugar, nutmeg, cinnamon, and salt. Beat to combine, then scrape down the sides of the bowl with a rubber spatula. Add the eggs, 1 at a time, beating to incorporate each addition. Add the self-rising flour, buttermilk, vanilla, and lemon extract, and beat to combine.
- Divide the sweet potato filling between the frozen pie crusts and smooth the tops.
- Bake for about 1 hour, until pies are set in the center. Cover the crusts with foil if it is getting too dark before the pies finish baking.
- Cool the pies for 2 hours on a wire rack.
- Slice and serve.
- Enjoy!
Nutritional Facts
Per 8 servings
- Calories: 844
- Carbohydrate: 103g
- Fat: 44g
- Fiber: 6g
- Protein: 11g
- Sugar: 48g
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