Sweet Potato Pie

1. Preheat oven to 375 degrees F. Prepare Oil Pastry. On a well-floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of the pie plate. Fold under extra pastry. Flute or crimp edge as desired. Do not prick.

2. For filling: In a large bowl, combine mashed sweet potatoes, evaporated milk, eggs, sugar, cinnamon, vanilla, butter flavoring, the 1/4 teaspoon nutmeg, and the lemon extract; whisk until nearly smooth. Pour sweet potato filling into pastry-lined pie plate.

3. To prevent overbrowning, cover edge of the pie with foil. Bake for 25 minutes. Remove foil. Bake for 25 to 30 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refrigerate within 2 hours. If desired, top individual servings with whipped dessert topping and sprinkle with additional nutmeg.

Oil Pastry
In a medium bowl, stir together 1 1/3 cups all-purpose flour and 1/4 teaspoon salt. Add 1/4 cup cooking oil and 1/4 cup fat-free milk all at once to flour mixture. Stir lightly with a fork until combined (dough will appear crumbly). Use your hands to gently work dough into a ball.

*Test Kitchen Tip: To cook sweet potatoes, peel sweet potatoes. Cut into 1 1/2-inch chunks. In a covered large saucepan, cook sweet potatoes in enough boiling water to cover for 20 to 25 minutes or until very tender. Drain. Mash potatoes until smooth using an electric mixer (you should have about 3 1/4 cups mashed sweet potatoes). Allow to cool slightly.

**Test Kitchen Tip: We do not recommend sugar substitutes for this recipe.