Yield: 1 pie, serving 8
Crust
Filling
Crust
Filling
* If canned sweet potato purée is unavailable, drain and purée one 15 ounce can sweet potato chunks in food processor or peel and cut 1 pound sweet potatoes (about 4 medium) into 1 inch cubes. Combine with 4 cups of water in 4 quart saucepan. Cover and cook over medium heat for 20 minutes or until very soft; drain. Turn into blender or food processor and process until smooth. Use about 2 cups for filling.
Per serving: Calories 670 (Calories from Fat 37%); Total Fat 28 (Saturated Fat 10; Trans Fat 2); Cholesterol 103; Sodium 551; Potassium 245; Total Carbohydrate 99; Dietary Fiber 2; Sugars 31; Protein 7; Calcium 27; Iron 2
Recipe and photo used with permission from: California Raisins
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