Seasonal Kitchen
How to Make Sweet Potato Pie
with puff pastry
(1 vote)
(1 vote)
How to Make Sweet Potato Pie - Warm Fall Flavors
Health Score:
60 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
2984
calories
Calories
Nutritional values
1 tart pan contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,984 cal. | (142 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 197 g | (170 %) | ||
| Carbohydrates | 259 g | (173 %) | ||
| Sugar added | 40 g | (160 %) | ||
| Roughage | 19.3 g | (64 %) |
more nutritional values
| Vitamin A | 5.6 mg | (700 %) | ||
| Vitamin D | 7.5 μg | (38 %) | ||
| Vitamin E | 21.1 mg | (176 %) | ||
| Vitamin K | 36.1 μg | (60 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 17.3 mg | (144 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 213 μg | (71 %) | ||
| Pantothenic acid | 6.6 mg | (110 %) | ||
| Biotin | 58.8 μg | (131 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 137 mg | (144 %) | ||
| Potassium | 2,696 mg | (67 %) | ||
| Calcium | 234 mg | (23 %) | ||
| Magnesium | 180 mg | (60 %) | ||
| Iron | 9.8 mg | (65 %) | ||
| Iodine | 47 μg | (24 %) | ||
| Zinc | 6.4 mg | (80 %) | ||
| Saturated fatty acids | 120.1 g | |||
| Uric acid | 140 mg | |||
| Cholesterol | 1,124 mg | |||
| Complete sugar | 61 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 10 ozs Sweet potato
- 10 ozs starchy potatoes
- 8 ozs Puff pastry dough
- Pastry flour (as needed)
- softened butter (for greasing the pan)
- 3 eggs
- 3 Tbsps Cornmeal
- 5 Tbsps sugar beet syrup
- 4 ozs melted butter
- ½ tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp grated Nutmeg
Preparation steps
1.
Preheat the oven to 200°C / 400°F. Rinse the sweet potatoes and potatoes and bake for 30-40 minutes, until tender.
2.
Roll the puff pastry out on a floured surface and line a pie pan with it, trimming the excess with a knife.
3.
Remove the potatoes from the oven and allow to cool. Peel the potatoes and mash in a large bowl with a potato masher. Stir in the eggs, corn meal, corn syrup and melted butter. Season with the cinnamon, cloves and nutmeg. Pour the mixture into the puff pastry lined pie pan and bake for 40 minutes.
4.
Remove from the oven, allow to cool, cut into slices and dust with powdered sugar, if desired.
