Sweet Potato Pie V

1. Preheat oven to 400 degrees F (200 degrees C).

2. In a large bowl, combine the hot sweet potatoes; mash with butter. Stir in sugar and allow to cool slightly.

3. Beat in the egg yolks one at a time, mixing thoroughly after each addition. Blend in cream and vanilla. Pour into pie shell and dust top with grated nutmeg.

4. Bake 10 minutes at 400 degrees F (200 degrees C). Reduce oven temperature to 375 degrees F (190 degrees C), and bake until center is set, about 35 minutes more.

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Nutrient	Quantity
Total fats	137.1024 g
Protein	68.8204 g
Carbohydrates	765.5646 g
Energy	4407.3235 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.0326 g
Water	601.2785 g
Aspartic acid	7.1812 g
Calcium, Ca	1379.914 mg
Lutein + zeaxanthin	784.42 g
Fiber, total dietary	31.8844 g
Fatty acids, total saturated 22:0	0.0258 g
Carotene, beta	71.454 g
Niacin	19.3234 mg
Vitamin A, RAE	294.1475 g
Arginine	7.5402 g
Riboflavin	2.3951 mg
Tocopherol, beta	0.034 mg
Fatty acids, total polyunsaturated 15:0	0.0088 g
Fatty acids, total saturated 20:1	0.2193 g
Glutamic acid	12.4519 g
Sodium, Na	475.706 mg
Fatty acids, total saturated 16:1 undifferentiated	1.0539 g
Total lipid (fat)	137.1024 g
Manganese, Mn	4.277 mg
Fructose	1.2176 g
Proline	2.674 g
Fatty acids, total saturated 16:0	15.904 g
Fatty acids, total saturated 8:0	0.0432 g
Sucrose	599.6126 g
Choline, total	647.0344 mg
Sugars, total	615.0185 g
Serine	3.5651 g
Fatty acids, total saturated 10:0	0.0918 g
Fatty acids, total saturated 18:0	6.9025 g
Fatty acids, total saturated 20:4 undifferentiated	0.2978 g
Vitamin B-6	2.0824 mg
Selenium, Se	50.2168 g
Ash	20.5616 g
Vitamin D	148.24 IU
Fatty acids, total saturated 18:1 undifferentiated	51.0596 g
Pantothenic acid	6.0927 mg
Phenylalanine	3.0932 g
Copper, Cu	4.5183 mg
Betaine	3.136 mg
Thiamin	3.6957 mg
Retinol	280.12 g
Methionine	1.8122 g
Iron, Fe	11.8471 mg
Carbohydrate, by difference	765.5646 g
Phosphorus, P	2678.2435 mg
Folate, total	411.678 g
Dihydrophylloquinone	0.068 g
Tocopherol, gamma	0.9073 mg
Fatty acids, total saturated 4:0	0.1044 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0075 g
Fatty acids, total saturated 22:1 undifferentiated	0.0061 g
Alanine	3.0864 g
Cholesterol	749.4 mg
Valine	3.4968 g
Fatty acids, total saturated 18:2 undifferentiated	52.1956 g
Glycine	3.5163 g
Carotene, alpha	25.84 g
Glucose (dextrose)	1.5174 g
Fatty acids, total saturated 14:0	0.8159 g
Zinc, Zn	16.0056 mg
Isoleucine	2.7243 g
Maltose	0.0476 g
Tocopherol, delta	0.0408 mg
Fatty acids, total saturated 12:0	0.1121 g
Fatty acids, total polyunsaturated	53.664 g
Fatty acids, total saturated 14:1	0.0163 g
Leucine	4.6659 g
Tocotrienol, alpha	0.0204 mg
Vitamin A, IU	1250.681 IU
Folate, DFE	411.678 g
Tryptophan	1.1509 g
Vitamin C, total ascorbic acid	90.2905 mg
Phytosterols	0.341 mg
Galactose	0.0476 g
Fatty acids, total saturated 20:0	0.0218 g
Fatty acids, total saturated 6:0	0.0626 g
Starch	68.805 g
Lactose	0.0476 g
Tyrosine	2.4674 g
Vitamin B-12	2.5324 g
Vitamin K (phylloquinone)	9.94 g
Fatty acids, total saturated	24.8342 g
Alcohol, ethyl	1.4448 g
Histidine	1.698 g
Fatty acids, total monounsaturated	52.4046 g
Threonine	2.5423 g
Folate, food	411.678 g
Fatty acids, total polyunsaturated 17:0	0.0347 g
Vitamin D (D2 + D3)	3.672 g
Fatty acids, total polyunsaturated 24:0	0.0061 g
Cryptoxanthin, beta	22.803 g
Vitamin D3 (cholecalciferol)	3.672 g
Vitamin E (alpha-tocopherol)	1.8922 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0775 g
Magnesium, Mg	375.9305 mg
Lysine	2.6795 g
Potassium, K	3478.281 mg
Cystine	1.1515 g
Fluoride, F	6.96 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	1 cup	1368	62.856	115.2
Potato	3 cups	346.5	78.705	0.405
Egg yolk	4	218.96	2.4412	18.0472
Nutmeg	0.25 teaspoon	2.8875	0.2711	0.1997
vanilla extract	1 teaspoon	12.096	0.5313	0.0025
white sugar	3 cups	2322	599.88	0
half cream	1 cup	136.88	20.88	3.248
pie shell	1	0	0	0