Soul Food -- Sweet Potato Pie

Recipes on this page were developed or tested by CeCe Sullivan, Times home economist. The recipes are evaluated by staff members and are printed in a format suitable for clipping.

In the nutritional data, 5 to 7 percent of the fatty acids are undefinable.

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The following recipe is from ``Biscuits, Spoonbread and Sweet Potato Pie'' by Bill Neal.

SWEET POTATO PIE

8 servings; approximate preparation time 40 minutes

3 medium sweet potatoes, peeled and cut into 1-inch chunks

3/4 cup lightly packed light brown sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

2 tablespoons molasses

2/3 cup half-and-half

1/3 cup dry sherry

2 eggs

1 partially baked 9-inch pie shell, cooled

1. Preheat the oven to 425 degrees. Put the sweet potatoes into a steamer basket and steam about 20 to 25 minutes, or until very tender. Spoon into a bowl and mash until completely smooth. (An electric mixer can be used.)

2. Stir or beat in the brown sugar, cinnamon, nutmeg, salt, molasses, half-and-half, sherry and eggs. Pour into the partially baked pie shell and place in the preheated oven. Immediately reduce the heat to 375 degrees and bake about 35 minutes, or until the pie is set in the middle.

3. Serve the pie warm or cold with sweetened whipped cream if desired.

Note: To partially bake a pie shell, prick the bottom of the shell and place in a preheated 425-degree oven for 7 minutes. Remove from the oven and cool on a rack.

Data per serving

Calories 286

Protein 4g

Fat 10g

Carbohydrates 44g

Sodium 285mg

Saturated fat 3g

Monounsaturated fat 4g

Polyunsaturated fat 2g

Cholesterol 60mg