xiaoxl/recipe_data huggingface dataset:
Egyptian Koshari
Category: world-cuisine
By Liz York

Lentils, rice and pasta are cooked and then served in a spicy tomato sauce. This is a typical Egyptian dish that is very good and cheap over here! Puree the sauce in a food processor if you like a smoother texture.

Ingredients:
¾ cup brown lentils
4 cups water
¾ cup uncooked long grain rice
1 cup elbow macaroni
2 tablespoons vegetable oil
2 large onions, chopped
4 cloves garlic, minced
1 (15.5 ounce) can diced tomatoes
¼ teaspoon red pepper flakes, or to taste
salt and pepper to taste

Directions:
Combine the lentils and water in a large saucepan. Bring to a boil, then simmer over medium heat for 25 minutes. Add the rice to the lentils, and continue to simmer for an additional 20 minutes, or until rice is tender. Fill a separate saucepan with lightly salted water and bring to a boil. Add the macaroni and cook until tender, about 8 minutes. Drain. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is lightly browned. Pour in the tomatoes and season with red pepper flakes, salt and pepper. Simmer over medium heat for 10 to 20 minutes. In a large serving dish, stir together the lentils, rice and macaroni. Mix in the tomato sauce until evenly coated.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 4 servings

Calories: 468.8
Fat: 7.9 g
Saturated fat: 1.3 g
Carbohydrates: 80.7 g
Sugars: 7.4 g
Dietary fiber: 14.6 g
Protein: 17.1 g
Sodium: 186.5 mg
The Best Baked Potatoes


Ingredients:
russet potatoes, olive oil, kosher salt

Directions:
Scrub potatoes well as skins are delicious.  Dry well and stab to vent.
Coat clean dry potatoes with olive oil and salt.  (I do this in a plastic bag].
Place potatoes directly on oven rack and bake at 450F for 1 hour or until done.
Mock Duck Meatloaf


Ingredients:
ground beef, Stove Top stuffing mix, water, eggs, catsup

Directions:
Heat oven to 375., Mix meat, stuffing mix, water, eggs, and 1/4 cup catsup., Shape into loaf in baking pan., Top with catsup., Bake for 1 hour or until at least 160 degrees.
Mango Sauce Nice and Tart With Sriracha (Or Without)


Ingredients:
mango, sugar, lemon juice

Directions:
Put the mango, sugar and juices in a small sauce pan., Stir over medium heat bringing to a boil and then let it slightly thicken,, If the mango has not fallen apart, use a stick blender to smooth it out., Add siracha to taste., I like to keep half of it without the siracha and half with it., Use as a dipping sauce or pour over top of your dish.
Bratwurst Soup
Category: soups-stews-and-chili
By Barry Heuser

This is a hearty, filling, cold-weather soup that makes a meal served with a crusty bread and light salad. The soup is just not the same if the brats are not grilled.

Ingredients:
5  fresh bratwurst sausages
2 tablespoons olive oil
2  onions, chopped
4  carrots, sliced
4 ribs celery, chopped
2 teaspoons chopped garlic
2 (32 ounce) cartons chicken broth
1 (14.5 ounce) can diced tomatoes
1 cup chopped fresh basil
¼ cup chopped fresh flat-leaf parsley
2 teaspoons ground thyme
½ teaspoon cayenne pepper
6  potatoes, cut into cubes
2 (15 ounce) cans cannellini beans, drained and rinsed
12 ounces spinach, coarsely chopped, or more to taste

Directions:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill bratwursts until cooked through, about 5 minutes per side. Cool. Slice each bratwurst into 1/4-inch pieces. Heat olive oil in a large pot over medium-high heat. Cook and stir onion, carrots, and celery in hot oil until onions are tender, 5 to 8 minutes. Stir garlic into onion mixture and cook until garlic is fragrant, 1 minute. Stir chicken broth, tomatoes, sliced bratwurst, basil, parsley, thyme, and cayenne pepper into onion mixture. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes. Mix potatoes into bratwurst mixture, bring to a boil, reduce heat to low and simmer until potatoes are almost cooked through, 15 minutes. Stir beans and spinach into pot; simmer until heated through and potatoes are done, 5 to 10 minutes.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 12 servings

Calories: 333.9
Fat: 13.9 g
Saturated fat: 4.5 g
Carbohydrates: 39.6 g
Sugars: 5.5 g
Dietary fiber: 7.7 g
Protein: 12.3 g
Cholesterol: 27.3 mg
Sodium: 1347.1 mg
Cipaille Pot Pie


Ingredients:
beef, chicken, pork, onions, potatoes, chicken bouillon, salt, pepper

Directions:
Preheat oven 400°F.
Combine onions and cubed meats; set aside.
Line large casserole or large roast pan with rolled out pasty dough.
Layer ingredients in prepared pan.
Start with 1/3 of the meat, add 1/2 potatoes and continue layering finishing with the meat.  Add chicken bouillon until you can see the juice a bit on top.
Cover with pastry; Make a hole on center of pie to let steam escape.
Cover pan with foil.
Bake for 1 hour.
Reduce meat to 250°F and continue cooking another 5 hours.
Keep an eye on the pie to make sure it doesn't dry out.  Add  more bouillon if necessary.
Tip: Cubed meat and onions should be prepared the day before, covered and refrigerated overnight;this makes it tastier.
Serve with beets, chow chow, home made ketchup, Heinz ketchup and an assortment of pickles, a side bowl of cooked carrots or string beans.
This will be  hit!
Winter Squash Baked With Maple Syrup


Ingredients:
acorn squash, salt, fresh ground pepper, butter, pure maple syrup

Directions:
Preheat the oven to 400 degrees.
Wash the squash.
Cut the squash in half from top to bottom.
Remove the seeds (these are great cleaned up and roasted].
Sprinke with salt and pepper (you really need very little of both].
Place cut side down on a baking dish.
Bake for 50 minutes or until the squash is easily pierced with a fork.
Turn the squash cut side up and poke the cut side several times with a fork.
Spread 1 tbs of butter and drizzle 1/2 tbs of maple syrup onto each half.
Return to the oven and cook for 5 minutes.
Serve warm and enjoy!
Sirloin Steak with Tomatoes and Garlic (for 1 double for 2)


Ingredients:
garlic, red wine, tomatoes, seasoning salt, pepper

Directions:
Season both sides of steak with meat seasoning salt and pepper.
Heat oil in frypan over medium heat.
Brown each side of the meat, with the garlic, for 12 minutes, depending on your preference of rareness.
Add tomato wedges, cook for a minute and pour wine over steak, sizzle a few seconds more.
Root Beer BBQ Sauce


Ingredients:
apple cider vinegar, ketchup, yellow mustard, Worcestershire sauce, Tabasco sauce, kosher salt, black pepper, unsalted butter

Directions:
Reduce the root beer to 1 cup over medium heat in a large saucepan -- this takes about one hour.
Add the Apple Cider Vinegar, ketchup, Yellow Mustard, lemon juice,  Worcestershire Sauce, Tabasco, salt and pepper.
Stir well and simmer for twenty minutes.
Finish the sauce by whisking in the cold butter for extra body and flavor.
Honey Carrot Cake
Category: desserts
By Sarah

This moist and delicious honey sweetened carrot cake is a favorite with my family. The honey cream cheese frosting really adds a nice touch.

Ingredients:
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 ½ cups honey
¾ cup buttermilk
3  eggs
½ cup vegetable oil
2 teaspoons vanilla extract
2 cups finely grated carrot
1 (8 ounce) can crushed pineapple, drained
1 cup chopped walnuts
2 (8 ounce) packages cream cheese, softened
⅓ cup honey
1 teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In a medium bowl, stir together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. In a large bowl, stir together the honey, buttermilk, eggs, oil and 2 teaspoons of vanilla until well blended. Add the flour mixture to the buttermilk mixture, and stir until all of the dry ingredients are absorbed. Stir in the carrot, pineapple, and walnuts by hand. Pour into the prepared pan. Bake for 50 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool completely before frosting with cream cheese frosting. To make the frosting, mix together the cream cheese, honey and 1 teaspoon of vanilla until smooth and well blended. Spread over the cooled cake.

Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hr 20 mins
Yields: 24 servings

Calories: 297.2
Fat: 15.2 g
Saturated fat: 5.4 g
Carbohydrates: 37.5 g
Sugars: 23.8 g
Dietary fiber: 1.3 g
Protein: 5 g
Cholesterol: 44.1 mg
Sodium: 233.3 mg
Snowballs II
Category: desserts
By Lori Dehn

These are technically Mexican Wedding Cakes or Russian Teacakes, but my grandmother gave up on us calling them that years ago!

Ingredients:
1 cup butter
½ cup confectioners' sugar
¼ teaspoon salt
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 cup chopped pecans
⅓ cup confectioners' sugar for dusting, or as needed
¼ cup finely crushed peppermint candy canes  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Cream the butter with 1/2 cup of the confectioners' sugar and the vanilla. Mix in the flour, pecans, and salt. Roll about 1 tablespoon or so of dough into balls and place on an ungreased cookie sheet. Bake in preheated oven until bottoms are golden, about 15 minutes. Do not allow these cookies to get too brown: it's better to undercook them than to overcook them. While cookies are still hot, roll them in confectioners' sugar. Once they have cooled, roll them in confectioners' sugar once more.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 5 dozen

Calories: 134.7
Fat: 8.8 g
Saturated fat: 4.1 g
Carbohydrates: 13 g
Sugars: 4.7 g
Dietary fiber: 0.6 g
Protein: 1.4 g
Cholesterol: 16.3 mg
Sodium: 64 mg
Feta-Stuffed Hamburgers
Category: main-dish
By Anonymous

This is a great hamburger for the grill. Feta cheese gives it a rich and creamy taste.

Ingredients:
1 pound lean ground beef
½ teaspoon Worcestershire sauce
1 teaspoon dried parsley
salt and pepper to taste
1 cup crumbled feta cheese

Directions:
Preheat an outdoor grill for medium heat, and lightly oil the grate. Knead together the ground beef, Worcestershire sauce, parsley, salt, and pepper in a bowl. Form the mixture into 8 equal-sized balls; flatten to make thin patties. Place about 1/4 cup of feta cheese onto each of four of the patties. Top each of the patties with cheese with one of the patties without; press the edges together to seal the cheese into the center. Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, 7 to 8 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 burgers

Calories: 386.3
Fat: 27.2 g
Saturated fat: 14.8 g
Carbohydrates: 2.8 g
Sugars: 2.7 g
Protein: 31 g
Cholesterol: 135.1 mg
Sodium: 780.3 mg
Chocolate Cracker Bars


Ingredients:
granulated sugar, butter

Directions:
Preheat oven to 350 degrees.
Line a cookie sheet with aluminum foil and place whole crackers on sheet.
Melt butter and sugar in saucepan over medium-high heat.
Heat to boiling; boil until sugar is completely dissolved. Spread over crackers.
Bake for 10 minutes.
Remove from oven and immediately sprinkle with chocolate chips; let stand for 3-5 minutes.
Using paint brush/barbeque brush/silicone brush or even the back of a spoon, spread melted chocolate over baked crackers.
You can sprinkle coloured sugar crystals on top or whatever you want, red & green for Christmas, orange for Halloween, etc.
Cool in fridge until hard.
Break into chunks or cut into squares.
Brown Sugar and Orange Glaze for Ham


Ingredients:
crushed pineapple, brown sugar, white sugar, ground cloves

Directions:
Simmer all ingredients over low heat until the sugars dissolve., Refrigerate sauce or use immediately to baste ham.
Tahina Dressing & Sauce


Ingredients:
flat leaf parsley, garlic clove, mayonnaise, plain yogurt, fresh lemon juice, distilled white vinegar, sea salt, fresh ground black pepper, ground cumin, water, olive oil, tahini

Directions:
Combine all the ingredients in a blender or food processor., Add 1/3 cup lemon juice, sea salt, pepper, cumin and process to a smooth paste., Add enough water to obtain a pourable paste.
Cauliflower "Mac and Cheese" Bake
Category: trusted-brands-recipes-and-tips
By Cracker Barrel

Replace macaroni with cauliflower in our twist on a classic Mac and Cheese. Our imposter pasta is sure to become a new family favourite.

Ingredients:
6 cups small cauliflower florets
3 tablespoons non-hydrogenated margarine, divided
1  onion, chopped
⅓ cup flour
2 teaspoons dry mustard
2 ½ cups milk
1 ½ cups CRACKER BARREL Shredded Double Cheddar Cheese, divided
⅓ cup KRAFT 100% Parmesan Aged Grated Cheese, divided
½ cup panko bread crumbs

Directions:
Heat oven to 375 degrees F (190 degrees C). Cook cauliflower in boiling water in large saucepan 4 minutes; drain well. Melt 2 Tbsp. margarine in large saucepan on medium heat. Add onions; cook and stir 3 minutes or until crisp-tender. Stir in flour and mustard; cook and stir 1 minute. Whisk in milk; cook 5 minutes or until thickened, stirring frequently. Remove from heat. Add 1-1/4 cups Cheddar and 3 Tbsp. Parmesan; stir until Cheddar is melted. Add cauliflower; stir to evenly coat. Spoon into 2.5-L casserole dish sprayed with cooking spray. Microwave remaining margarine in medium microwaveable bowl on HIGH 30 sec. or until melted. Stir in bread crumbs and remaining Parmesan; sprinkle over cauliflower mixture. Bake 20 to 25 minutes or until heated through, topping with remaining Cheddar for the last 5 minutes.

Prep time: 20 mins
Total time: 45 mins
Yields: 6 servings, 1 cup each

Calories: 320.7
Fat: 18.7 g
Saturated fat: 9.7 g
Carbohydrates: 25.4 g
Sugars: 8.8 g
Dietary fiber: 3.4 g
Protein: 16.2 g
Cholesterol: 22.6 mg
Sodium: 460.5 mg
Chili Taco Popcorn
Category: appetizers-and-snacks
By barrysbabe30

Good alternative form the plain butter and salt, good to have anytime of day.

Ingredients:
½ cup butter, melted
½ (1 ounce) package taco seasoning mix
1 dash hot pepper sauce (such as Tabasco®)
½ teaspoon chili powder
1 teaspoon seasoned salt
5 cups popped popcorn

Directions:
Mix butter,  , hot pepper sauce, chili powder, and seasoned salt in a large bowl. Stir in popcorn and mix well. Serve immediately.

Cook time: 5 mins
Total time: 10 mins
Yields: 6 servings

Calories: 763.6
Fat: 23.4 g
Saturated fat: 10.5 g
Carbohydrates: 125.1 g
Sugars: 2.7 g
Dietary fiber: 24.4 g
Protein: 20.5 g
Cholesterol: 40.7 mg
Sodium: 446.1 mg
Risotto Milanese


Ingredients:
chicken broth, unsalted butter, onion, arborio rice, dry white wine, parmesan cheese

Directions:
Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until they are translucent.
Add the rice and stir until it is well coated with the butter.
Add the white wine, and stir continually over medium heat until it is absorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed.
Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth.
About 5 minutes before completion, add the saffron. Remove from the heat, add the remaining butter and the parmesan cheese, stir to combine.
Potato Chip Cod


Ingredients:
cod, butter, garlic clove, salt, white pepper, lemon juice

Directions:
Pat Dry and Portion Fish Filets.
Season both sides of fish with salt and white pepper.
Put melted butter and minced garlic nd lemon juice  in a glass baking dish.
Roll each filet in garlic butter and place skin side down in baking dish.
Top each filet with a generous portion of potato chips.
Bake at 375 degrees for 20 minutes, or until chips are brown and fish flakes easily.
Tuna Noodle Casserole with Potato Chips
Category: seafood
By Karena

A creamy classic, great to make for those busy nights when a time consuming recipe just isn't an option.

Ingredients:
1 (12 ounce) package egg noodles
1 (10.75 ounce) can  condensed cream of mushroom soup
½ cup evaporated milk
1 (5 ounce) can tuna, drained
3 cups shredded American cheese
⅓ cup chopped onion
½ cup crushed potato chips
1 pinch paprika

Directions:
In a large pot with boiling salted water cook egg noodles until al dente. Drain. In a large bowl combine the cooked egg noodles, cream of mushroom soup, evaporated milk, tuna, grated American cheese, and chopped onion. Pour into a greased 1.5 quart casserole dish. Sprinkle the top with the crumbled potato chips and the paprika. Bake in a preheated 425 degree F (220 degree C) oven for 15 to 20 minutes.

Yields: 4 to 6 servings

Calories: 682.7
Fat: 33.1 g
Saturated fat: 18.1 g
Carbohydrates: 60.6 g
Sugars: 5.2 g
Dietary fiber: 2.8 g
Protein: 33.7 g
Cholesterol: 143.3 mg
Sodium: 1542.7 mg
Herb Marinated Tomato Salad With Basil


Ingredients:
firm ripe tomatoes, olive oil, parsley, sweet basil, garlic clove, salt, fresh ground black pepper, basil leaves

Directions:
Lay the tomato slices on serving platter.
Combine all the dressing ingredients and liquidise to form a smooth thick dressing.  Spoon this over the tomato.  Cover and chill.  To serve, garnish with fresh basil leaves.
Walnut-Basil Pesto


Ingredients:
fresh basil, walnuts, garlic paste, parmesan cheese, olive oil

Directions:
Using a food processor, finely grind the basil and walnuts., Add garlic, Parmesan, and olive oil, mix thoroughly.
Strawberry Bundt Cake With Milk Chocolate Chips


Ingredients:
granulated sugar, eggs, instant vanilla pudding, cold water, vanilla yogurt

Directions:
Preheat oven to 325° degrees F  (165° degrees C].     Generously grease with shortening and flour a 10 inch Bundt Pan.  (Do not use spray ].
In a mixing bowl, stir together dry ingredients:  Strawberry Cake Mix, instant vanilla pudding & sugar.
In another bowl, stir together wet ingredients:  eggs (beaten], water, oil & yogurt.
Mix dry and wet ingredients together thoroughly.
Fold in 1/2 cup Milk Chocolate Chips into batter.
Pour batter into well greased & floured Bundt Pan.
Bake 55-60 minutes in pre-heated oven.   Cake will be done when a clean toothpick, inserted into the cake, comes out clean and free of any cake particles.
Cool Bundt Cake in pan for 10 minutes before inverting onto a wire rack to cool completely.
Drizzle Milk Chocolate Glaze over the top of cooled cake and sprinkle remaining 1/4 cup Milk Chocolate Chips on top.
Apple and Raspberry Crumble (Crisp)


Ingredients:
pie apples, frozen raspberries, brown sugar, brown sugar, oats, self raising flour, butter

Directions:
Heat oven to 190c (350f].
Butter an 8 cup ovenproof dish.
Mix first three ingredients together and pour into dish.
Mix topping ingredients together rubbing in the butter with your fingertips as you do.
Pick up small amounts of the mix, then gently squeeze them together to give you clumps of mix. This makes for a nice texture on the top of the crumble.
Spread the clumps of mix over the pie.
Bake for about 30 minutes or until mix is bubbling around the edges of the topping and topping is golden brown.
Remove from oven and allow to cool for 15-20 minutes.
Serve with cream, ice cream or custard or all of these!
Swedish Wedding Cookies


Ingredients:
vegan margarine, confectioners' sugar, water, vanilla extract, all-purpose flour, pecans

Directions:
Cream earth balance vegan margarine with 1/4 cup powdered sugar, add water and vanilla and mix.
Add flour and mix well.
Finally mix in pecans. (The batter will appear dry!].
Form into 1-inch diameter balls, place on an ungreased cookie sheet and chill for one hour.
Bake in a slow oven (roughly 300 degrees Fahrenheit] for 20 minutes or until lightly browned.
While still hot, roll in remaining confectioners' sugar.
Store in an airtight container.
Leek, Mushroom and Lemon Risotto


Ingredients:
leek, cremini mushroom, olive oil, garlic cloves, butter, yellow onion, arborio rice, lemon, juice and zest of, parmesan cheese, fresh chives, fresh Italian parsley, salt, fresh ground black pepper, lemon wedge, fresh Italian parsley

Directions:
Wash the leeks well and slice. Wipe the mushrooms and slice.
Heat the olive oil in a saute pan. Add the leeks and mushrooms, cooking over medium heat for about 5 minutes or until softened. Add the garlic and cook another minute. Remove vegetables from pan and set aside.
Add 2 tablespoons of the butter to the pan and saute the onion over medium heat for approximately 5 minutes.
Stir in the arborio rice and cook for 1 minute. Add one cupful of fresh stock to the pan and cook gently, stirring occasionally; until all liquid is absorbed.
Continue stirring in one cupful of stock at a time, until each cupful is absorbed. This should take about 25 minutes. The risotto should by the end turn thick and creamy; the rice tender but not sticky.
Just before serving, stir in the leeks and mushrooms, the remaining 2 tablespoons of butter, lemon juice and zest, half of the cheese, and the fresh herbs.
Adjust seasoning, adding salt and pepper to taste. Sprinkle remaining cheese on top, garnish with herb sprigs and lemon wedges. Serve warm.
Jilly's Taco Pasta Skillet


Ingredients:
lean ground beef, corn, black beans, salsa, water, penne, fat free cream cheese, low-fat monterey jack pepper cheese

Directions:
brown meat, Drain.
Add taco seasoning, corn, beans, salsa, pasta and water.  Simmer 15 minutes until pasta is cooked.
Add cheeses and stir till melted.
Warm Berry Topping for Ice Cream


Ingredients:
brown sugar, butter, quick oatmeal, strawberries, key lime juice, honey, pecan halves, sugar

Directions:
Preheat oven to 375°F.
Lightly grease a 8x8 baking dish.
Add sliced strawberries and pecan halves.
In a medium sauce pan, simmer Raspberry Preserves, Honey, Key Lime Juice, and 1/2 cup sugar for 5 minutes over medium heat.
Pour Raspberry preserve mixture over strawberries and pecans.
Mix until evenly blended.
In a separe bowl mix together butter, oatmeal, and brown sugar. Spread evenly over strawberry mixture.
Bake for 45 minutes.
Sweetest Southern Sweet Potato Pie
Category: desserts
By wisweetp

This is a very unique sweet potato pie recipe, given to me by my mother. It's quite sweet, with a lighter texture than your typical sweet potato pie. If you like sweet potatoes and you have a sweet tooth, this one's for you!

Ingredients:
2  sweet potatoes
2 cups white sugar
¾ cup evaporated milk
½ cup butter, melted
¼ cup dark corn syrup
2  eggs, lightly beaten
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
1 teaspoon apple pie spice
¼ teaspoon salt
1 (9 inch) unbaked deep dish pie crust

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place sweet potatoes in an aluminum foil-lined baking dish. Bake in preheated oven until potatoes are easily pierced with a fork and skin loosens, 30 to 45 minutes. Allow potatoes to cool. Peel potatoes and mash with a potato masher in a large bowl. Beat sugar, evaporated milk, butter, corn syrup, eggs, flour, vanilla extract, apple pie spice, and salt into mashed sweet potatoes with an electric mixer until fluffy, about 5 minutes. Pour sweet potato batter into pie crust. Excess batter can be reserved for another use. Bake in preheated oven until pie is set and crust is browned, 45 to 50 minutes.

Prep time: 30 mins
Cook time: 1 hr 15 mins
Total time: 2 hrs 15 mins
Yields: 1 9-inch pie

Calories: 530.1
Fat: 22.1 g
Saturated fat: 10.6 g
Carbohydrates: 79.8 g
Sugars: 56.7 g
Dietary fiber: 2 g
Protein: 5.5 g
Cholesterol: 83.9 mg
Sodium: 347.8 mg