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Sweet Potato Deluxe Pie

1 (15-ounce) can sweet potatoes (yams), drained

1/2 cup packed light brown sugar

2 large eggs

1/2 cup evaporated skimmed milk

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1 1/4 teaspoon ground nutmeg

1 1/2 cups mini marshmallows

1/2 cup chopped pecans, toasted

1 (9-inch) pie shell, unbaked

1. Preheat oven to 375 degrees F.
2. In a mixing bowl, beat sweet potatoes with an electric mixer until smooth. Blend in brown sugar, eggs, milk, vanilla, cinnamon, and nutmeg until smooth.
3. Sprinkle marshmallows and pecans on the bottom of unbaked pie shell. Pour batter carefully on top.
4. Bake for 45 minutes or until set. To prevent overbrowning of topping and crust, tent foil loosely over pie while baking, being careful not to touch topping. Remove foil, if needed, during last 10 minutes of baking to allow crust and topping to brown.

Makes 8 servings.

Per serving: CAL 343 (36% from fat); FAT 14g; PROTEIN 5g; CARB 51g, CHOL 59mg; SODIUM 163mg; SATURATED FAT 4g; DIETARY FIBER 3g

Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.

Recipe provided courtesy of Lousiana Sweet Potato Commission and Tunk’s Cypress Inn in Boyce.

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