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Impossible No-Crust Sweet Potato Pie

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Rating: 4/5 4 stars
2 reviews

ready in: under 30 minutes
serves/makes:   8

recipe id: 12237

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4 sweet potatoes, cooked and mashed
1 cup sugar
1/2 cup flour
1/2 cup butter, softened
1 egg
1/2 teaspoon almond extract
whipped cream


Combine all the ingredients except whipped cream in a large mixing bowl; beat at medium speed of electric mixer until well blended.

Spoon mixture into a 9-inch pie plate.

Bake at 450 degrees F for 25 minutes or until lightly browned.

Serve warm or cool with a dollop of whipped cream.

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305 calories, 12 grams fat, 47 grams carbohydrates, 3 grams protein per serving. This recipe is low in sodium.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at CDKitchen.com

REVIEW: recipe rating
I loved this recipe. Very good especially knowing it so much healthier. I didn't miss the crust at all. Would definitely make it again. (The kids loved it too by the way.)

Registered Member at CDKitchen.com
Member since:
May 15, 2006

REVIEW: recipe rating
This was interesting. I guess I thought it was going to be more like another impossible pie that I made and make its own crust and be a little more custard-y. This was very heavy. It took longer for me to cook than the 25 minutes, and I think that I could have cooked it longer. I must say that once I chilled it in the fridge, I liked it a lot better. I added some nutmeg, cinnamon, and ginger to mine as well. The almond extract gave it an interesting flavor. I would make it again, because it was very easy, and maybe try to cook it a little longer next time. I think it definately needs to be chilled to be enjoyed.