One of my favorite easy pie recipes is my Best Chocolate Chess Pie. I've taken an old fashioned chess pie recipe, like my own Southern Chess Pie recipe and added some cocoa powder to give it a chocolaty twist. This is a pie your friends and family are sure to enjoy.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

This dark chocolate chess pie has a flaky pie crust and a deliciously fudgy filling underneath that is almost fudge like in texture.

I like to make my own homemade pie crust, but if you're pushed for time a store bought pie crust will work just fine too. The chocolate pie filling takes minutes to whip together and uses basic ingredients that most of you will have in your stores at home.

Pies are a favorite sweet treat for my family over the colder months of the year and are great to serve up for Thanksgiving or Christmas, or indeed any other gathering of family and friends.

Some of my favorites include my Homemade Pumpkin Pie, Southern Sweet Potato Pie, Purple Sweet Potato Pie, Southern Pinto Bean Pie and my Carrot Pie.

Ingredients

Here is what you will need for my delicious rich and fudgy chocolate chess pie recipe:

• Pie crust (store-bought or homemade)
• Granulated sugar
• Large eggs
• Unsalted butter
• Cocoa powder
• Evaporated milk
• Vanilla extract
• Salt 

How to make a Chocolate Chess Pie

• Preheat the oven to 350 degrees Fahrenheit (175 degrees C).
• In a large bowl, add the granulated sugar and eggs.
• Beat the eggs and sugar together with an electric mixer until thoroughly combined, about 2-3 minutes.

• Add the unsalted butter, cocoa powder, evaporated milk, vanilla extract, and salt and beat until combined.

• Pour the mixture into the prepared pie crust.
• Bake in the preheated oven until the pie is set, about 40-45 minutes.

• Remove the pie from the oven and set aside on a wire rack to cool for about 1 hour to allow the pie to firm up, before slicing and serving.

Expert Tips

These tips will help you make the best chocolate chess pie you've ever tasted. 

• You can also use a whisk to mix the ingredients if you don’t have an electric beater. Just make sure the ingredients are fully combined and free of any lumps.
• Place the pie dish onto a baking sheet prior to baking to avoid spillage.
• The pie may bubble up while baking. Don’t worry, it will deflate once it’s removed from the oven and cools.
• The pie crust used in this recipe should be partially baked, so use a store bought pie crust or make your own and part bake it.
• Once baked, set the pie aside for one hour and allow the pie to set firm before slicing.

Variations 

• Swap the cocoa powder and make a lemon chess pie by adding the the zest and juice of 2 whole lemons to the custard filling. Or how about using limes or oranges?
• Chocolate works great with other spices so why not add a pinch of ground spices like ginger, nutmeg and cinnamon.
• Make a chocolate and coffee filling by adding a tablespoon of espresso powder to the filling.

How to serve my Chocolate Chess Pie

There is so much flavor in this pie that I like to keep things simple. Serve a slice of pie with a sprinkling of powdered sugar. Then add some whipped cream, or your favorite vanilla ice-cream, if desired.

How to store leftover Chess Pie

To refrigerate: Once baked, this pie will keep for 24 hours at room temperature, or store in an airtight container in the fridge for up to 3 days.

To freeze: Once cooked and cooled, wrap the pie in plastic wrap, then foil, and store in the freezer for up to 3 months. Defrost overnight in the fridge, or at room temperature for a couple of hours, when you are ready to enjoy.

FAQs:

If you have tried this Chocolate Chess Pie recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

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4.50 from 2 votes

Chocolate Chess Pie

My Chocolate Chess Pie is a chocolaty twist on an old fashioned chess pie recipe where cocoa powder has been added to the custard pie filling.

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Dessert

Cuisine: American

Keyword: best chocolate chess pie, chocolate chess pie, dark chocolate chess pie, easy chocolate chess pie, easy chocolate pie recipe, easy pie recipe

Servings: 8

Calories: 1254kcal

Author: Tanya

Ingredients

• 9 inch pie crust
• 1 ⅓ cups granulated sugar
• 2 large eggs
• 4 tablespoon unsalted butter melted
• ¼ cup unsweetened cocoa powder
• 5 oz can evaporated milk
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Instructions

• Preheat the oven to 350 degrees Fahrenheit (175 degrees C).
• In a large bowl, add the granulated sugar and eggs. Beat the eggs and sugar together with an electric mixer until thoroughly combined, about 2-3 minutes.
• Add the unsalted butter, cocoa powder, evaporated milk, vanilla extract, and salt and beat until combined. Pour the mixture into the prepared pie crust.
• Bake in the preheated oven until the pie is set, about 40-45 minutes.
• Remove the pie from the oven and set aside on a wire rack to cool for about 1 hour to allow the pie to firm up, before slicing and serving.

Notes

• You can also use a whisk to mix the ingredients if you don’t have an electric beater. Just make sure the ingredients are fully combined and free of any lumps.
• Place the pie dish onto a baking sheet prior to baking to avoid spillage.
• The pie may bubble up while baking. Don’t worry, it will deflate once it’s removed from the oven and cools.
• The pie crust used in this recipe should be partially baked, so use a store bought pie crust or make your own and part bake it.
• Once baked, set the pie aside for one hour and allow the pie to set firm before slicing.

Nutrition

Calories: 1254kcal | Carbohydrates: 146g | Protein: 17g | Fat: 67g | Saturated Fat: 23g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 30g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 1029mg | Potassium: 331mg | Fiber: 7g | Sugar: 35g | Vitamin A: 279IU | Vitamin C: 0.3mg | Calcium: 101mg | Iron: 6mg

My Sweet Carrot Pie combines carrot puree with condensed milk, eggs, vanilla and nutmeg to make a creamy filling, which is then added to a pastry crust and baked until just set in a hot oven. This pie has a lovely creamy textures and is perfect sweet pie to share with family and friends.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Fall always brings with it the wonderful warm spices that I love to cook with. They work perfectly with vegetables to make sweet tasting pies, like this classic carrot pie.

This old fashioned carrot pie recipe is really easy to make, with very few steps, however the results are always delicious. This pie, and the flavors, was inspired by my favorite carrot drink, Jamaican carrot juice. I used sweetened condensed milk as the sweetener and nutmeg as the spice. It worked perfectly.

Pies are a favorite sweet treat for my family during fall and are great to serve up for Thanksgiving or Christmas, or indeed any other gathering of family and friends.

Some of my favorites include my Homemade Pumpkin Pie, Southern Sweet Potato Pie, Purple Sweet Potato Pie, Southern Pinto Bean Pie and my Southern Chess Pie.

Ingredients

Here is what you will need for this carrot pie recipe:

• Pie crust (store-bought or homemade)
• Carrots - I suggest whole carrots for this recipe for best flavor.
• Sweetened Condensed milk
• Large eggs
• Vanilla extract
• Ground nutmeg
• Salt 

How to make a Sweet Carrot Pie

• Preheat the oven to 350 degrees Fahrenheit. 
• Place the carrots in a large pan and cover with about 1 inch of water. Cover and bring to a boil over medium-high heat. Cook the for 10-15 minutes, until softened. Remove from heat.
• Drain the carrots and add them to a food processor and process until smooth. 

• Add condensed milk, eggs, vanilla extract, ground nutmeg, and salt and continue to process until smooth.
• Pour the mixture into the prepared pie dish. 
• Bake in preheated oven for 45-50 minutes, until the pie is set. Remove from the oven. Allow the pie to cool for at least 1 hour before slicing. Enjoy 🙂

Expert Tips

These tips will help you make the best carrot pie you've ever tasted. 

• Once the carrots have cooked, if time allows, set them aside to steam dry. This will "steam off" any excess moisture and avoid a watery pie filling.
• As this is quite a wet pie filling, I recommend par-baking the pie crust first for this recipe. This ensures a crispy pie crust. Follow the instructions on your pie recipe for par-baking.
• If the pie crust looks like it is starting to catch or burn around the edges, place some kitchen foil over the pie until it has finished baking.
• This sweet carrot pie is best served once it has cooled. Allow it to cool for an hour before slicing and serving, this gives the pie filling time to set.
• I like to make this pie up ahead of time, ideally a day before so it has time to chill. Then remove it from the refrigerator at least 30 minutes before you are ready to serve and allow it to come to room temperature.

Variations 

• Vegetables - Add different vegetables to the mix, you could combine the carrot with some pumpkin to make a pumpkin and carrot pie, sweet potato would work too. Just ensure you keep the same weight as detailed in the recipe card when combining the veggies.
• Spices - I've added nutmeg and vanilla to flavor the pie, but ground spices like ginger, allspice and cinnamon would also work with the carrot.

How to serve my Sweet Carrot Pie

There is so much flavor in this pie that I like to keep things simple. Serve a slice of pie with some whipped cream or your favorite vanilla ice-cream.

How to store leftover Carrot Pie

To refrigerate: As this recipe contains eggs, keep any leftover pie in an airtight container in the fridge for 3-4 days.

To freeze: Once cooked and cooled, wrap the pie in plastic wrap, then foil, and store in the freezer for up to 1 month. Defrost overnight in the fridge when you are ready to enjoy.

FAQs:

If you have tried this Carrot Pie recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

Print Recipe

5 from 4 votes

Carrot Pie

Sweet Carrot Pie combines carrot puree with condensed milk, eggs, vanilla and nutmeg to make a creamy filling, which is then added to a pastry crust and baked until just set in a hot oven.

Prep Time20 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Dessert

Cuisine: American

Keyword: Carrot pie, classic carrot pie, old fashioned carrot pie recipe, sweet carrot pie, traditional carrot pie

Servings: 8

Calories: 1196kcal

Author: Tanya

Ingredients

• 9 inch pie crust
• 4 cups carrots peeled & chopped - 1lb 4oz
• 1 cup sweetened condensed milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ teaspoon ground nutmeg
• ¼ teaspoon salt

Instructions

• Preheat the oven to 350 degrees Fahrenheit.
• Place the carrots in a large pan and cover with about 1 inch of water. Cover and bring to a boil over medium-high heat. Cook the carrots for 10-15 minutes, until softened. Remove from heat.
• Drain the carrots and add them to a food processor and process until smooth.
• Add condensed milk, eggs, vanilla extract, ground nutmeg, and salt and continue to process until smooth.
• Pour the mixture into the prepared pie dish.
• Bake in preheated oven for 45-50 minutes, until the pie is set. Remove from the oven. Allow to cool for at least 1 hour before slicing.

Notes

It’s best to par-bake your pie for this recipe. Follow the instructions on your pie recipe for par-baking.

Nutrition

Calories: 1196kcal | Carbohydrates: 137g | Protein: 19g | Fat: 63g | Saturated Fat: 21g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 29g | Trans Fat: 0.004g | Cholesterol: 54mg | Sodium: 1101mg | Potassium: 582mg | Fiber: 7g | Sugar: 24g | Vitamin A: 10856IU | Vitamin C: 5mg | Calcium: 179mg | Iron: 6mg

This Southern Sweet Potato Pie is the perfect fall and Thanksgiving dessert to make and share with family and friends. Easy to make with simple ingredients, it's the perfect make-ahead sweet treat!

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

I love the flavors of fall, lots of warming spices come into play and my thoughts always turn to delicious sweet pies. A traditional Southern sweet potato pie is one of my favorite fall desserts.

The sweet potato filling in this easy sweet potato pie is silky smooth. When it's topped with some whipped cream I'm in heaven! You can make your own pastry crust, but if pushed for time a store bought pastry crust will work just fine.

It's one of my preferred Holiday pies and lucky for me, my kids love it too. So I always end up making this pie most often around the Holidays. This has become my best sweet potato pie recipe and is enjoyed by everyone I serve it up to.

This is a great pie to serve up for Thanksgiving or Christmas along with my Simple Pumpkin Cake! However, it also makes a great weekend treat any weekend during fall, with my family and friends.

Ingredients

• Pie crust (store-bought or homemade)
• Sweet potatoes - I prefer to use baked sweet potatoes in the skin and then peel them for this recipe, as they provide a creamier texture and richer flavor. Some have boiled sweet potatoes and had great results, but I find baking enhances the overall quality of the dish.
• Butter - adds richness and flavor to the pie. I use unsalted butter.
• Light brown sugar - this adds an incredible depth of flavor to this pie.
• Large Eggs, Evaporated Milk, and Vanilla Extract
• Spices - Ground cinnamon, ground nutmeg, ground ginger, and salt

How To Make Southern Sweet Potato Pie

Preheat oven to 375 degrees Fahrenheit.

Mash cooked sweet potatoes in a bowl.

TOP TIP: I like to either bake my sweet potatoes in the air fryer or microwave them for 8-10 minutes. I never boil them.

Add remaining ingredients and whisk until smooth and combined.

Pour in prepared pie crust. You can see my crust broke a little, lol. It was still mighty good though.

Bake for 40-45 minutes until pie is set in the middle.

Can you make Sweet Potato Pie ahead of time?

Yes! This is the perfect make-ahead dessert. You can make sweet potato pie ahead of time to save oven space on holidays. In fact, you want to let the pie sit for at least an hour before serving it. Once the pie has cooled to room temperature, cover it loosely with plastic wrap or foil, and it will keep well for up to 4 days in the refrigerator.

Can you freeze Sweet Potato Pie?

If you are super organized and planning ahead, then you can freeze the pie. It's best to freeze the pie before you bake it or it can become soggy once thawed.

Place the filling in the crust and then wrap securely in plastic wrap and place in a freezer bag. Defrost the pie in the fridge overnight before baking. The pie will keep well frozen for up to 3 months.

Tips for Choosing the Best Sweet Potatoes

For the perfect sweet potato pie, select firm, bruise-free sweet potatoes with smooth skin and deep orange flesh. Medium-sized potatoes work best for a rich, creamy filling.

Recipe Notes and Tips

• Take the butter out of the fridge 30 minutes before you plan to bake. This allows the butter to soften, making it easier to incorporate into the other ingredients.
• Sweet potato pie is best when it has cooled, so wait to serve it.
• The best sweet potato pie is made at least a day ahead and chilled. Remove from the fridge at least 30 minutes before serving.
• Don't boil the sweet potatoes or they will take on too much liquid and the filling will be soggy.

More Easy Dessert Recipes

• Pecan Pie
• Purple Sweet Potato Pie
• Chess Pie
• Pumpkin Pie
• Old-Fashioned Pinto Bean Pie
• Watergate Salad
• Sweet Potato Pudding
• Homemade Chocolate Pudding
• Air Fryer Chocolate Molten Lava Cakes

If you're looking for more delicious sweet potato recipes, try my candied sweet potatoes or mashed sweet potatoes recipes.

Watch this video tutorial and see how I make this sweet potato pie from start to finish.

FAQs:

If you have tried to make this delicious Southern Sweet Potato Pie, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

Print Recipe

4.75 from 98 votes

Southern Sweet Potato Pie

This Southern Sweet Potato Pie is the perfect fall and Thanksgiving dessert to make and share with family and friends. Easy to make with simple ingredients, it's the perfect make ahead sweet treat!

Prep Time10 minutes mins

Cook Time45 minutes mins

Total Time55 minutes mins

Course: Dessert

Cuisine: American

Keyword: southern sweet potato pie, sweet potato pie recipe, thanksgiving pies

Servings: 8 servings

Calories: 340kcal

Author: Tanya

Ingredients

• 9- inch pie crust store-bought or homemade
• 1.5 lbs sweet potato about 2 medium sweet potatoes
• ¼ cup butter softened
• ¾ cup packed light brown sugar
• 2 large eggs lightly beaten
• ½ cup evaporated milk
• 1 ½ teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt

Instructions

Bake or microwave the sweet potatoes:

• Air fryer - 400 degrees Fahrenheit for 35-40 minutes.
• Oven - 425 degrees Fahrenheit for 45-50 minutes.
• Microwave - prick potatoes all over, microwave for 8-10 minutes, flipping halfway.

Make the pie

• Preheat oven to 375 degrees Fahrenheit.
• Peel the sweet potatoes and mash them in a bowl. Add remaining ingredients and whisk until smooth and combined. Pour in prepared pie pan.
• Bake for 40-45 minutes until pie is set in the middle. Remove and allow to cool for at least 1 hour.

Notes

• Prepare pie crust according to your recipe or package directions.
• Sweet Potato Pie is best when it has cooled, so wait to serve it.
• The best sweet potato pie is made at least a day ahead and chilled. Remove from the fridge at least 30 minutes before serving.
• Don't boil the sweet potatoes or they will take on too much liquid and the filling will be soggy.

Nutrition

Calories: 340kcal | Carbohydrates: 50g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 61mg | Sodium: 295mg | Potassium: 398mg | Fiber: 3g | Sugar: 25g | Vitamin A: 12341IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 1mg

This post was originally published on 8/17/2020. It has been updated with additional helpful tips.

Enjoy a slice of this warmly spiced, pecan-topped, moist, and tasty sweet potato bread. A delicious dessert to add to your Thanksgiving lineup.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Quick bread is one of the easiest types of bread to make. And with so many flavors and variations, it's easy to see why it's a favorite among so many people. This easy sweet potato bread is perfect for after-dinner dessert, or have a slice with your morning coffee for breakfast. There really isn't a wrong time to enjoy a slice.

This bread is so tender and moist with just the right amount of spice and sweetness. If you like this sweet potato bread, you'll surely love the Best Banana Bread Recipe in the World. And when I say the best, it truly is the best.

Ingredients and Tools Needed for sweet potato quick bread

• Dry Ingredients: All-purpose flour, baking powder, pumpkin spice, and salt.
• Wet Ingredients: Light brown sugar, eggs, vegetable oil
• Sweet potato - pureed.

Candied Pecan Topping (Optional)

• Light brown sugar
• Salt
• Ground cinnamon
• Water
• Chopped pecans

Tools needed to make Sweet Potato Bread

• Bread pan
• Mixing bowls
• Whisk & Wooden spoon
• Saute pan
• Aluminum foil

How to make sweet potato bread

Create topping if using and set aside. Topping instructions are below.

Preheat the oven to 350 degrees Fahrenheit. Grease an 8x4 bread pan and set aside.

In a bowl, add all-purpose flour, baking powder, pumpkin pie spice, and salt in a bowl. Set aside.

In a large bowl, brown sugar, eggs, vegetable oil, and mashed sweet potato and whisk until combined.

Add the dry ingredients to the wet ingredients and mix until combined. Pour this batter into the prepared bread pan. If using candied pecan topping, follow the instructions below.* 

Bake for 50 minutes or until a toothpick entered in the middle comes out clean.

Topping Instructions

Add brown sugar, salt, ground cinnamon, and water to a non-stick skillet over medium-low heat. Stir the mixture and allow the sugar to melt and start to bubble. Allow the mixture to bubble for 2 minutes.

Remove from heat and stir in the pecans. Allow the mixture to rest undisturbed for 5 minutes. The pecans will harden and candy. Break it up into smaller pieces.

Baking with candied pecans

Place the candied pecans over the bread batter in the pan and cover lightly with foil. Bake in the preheated oven for 30 minutes.

After 30 minutes, remove the foil and continue to bake an additional 20-25 minutes, or until a toothpick entered in the middle comes out clean

How to store sweet potato bread

Sweet potato bread will last up to 1 week covered in an airtight container at room temperature.

To freeze sweet potato bread: Allow the bread to cool completely. Slicing before freezing is optional, but a good idea if you only want a portion or two at a time. Wrap the loaf or slices tightly in plastic wrap, then foil and place in a freezer bag. Freeze for up to 2 months.

To thaw, simply take it from the freezer to the fridge and allow it to thaw overnight. Smaller slices will thaw within hours.

Can I make this bread ahead of time?

Yes! We all know baking during the holidays requires a lot of time and precious oven space. Make this recipe as directed and freeze. Take the loaf out of the freezer the night before and allow it to thaw overnight in the fridge.

Reheating: Let the sweet potato bread come to room temperature, then heat through in the oven at 350 F for 5-10 minutes. Good as fresh!

Can I use canned sweet potatoes?

Canned sweet potato puree can be used interchangeably with steamed, boiled, and mashed sweet potatoes. Just make sure you don't use canned sweet potatoes or yams that are packaged in a sweet syrup.

You can also use pure canned pumpkin as well, don't mistake it for pumpkin pie filling, however.

Sweet potato bread variations

Change up the topping. Check out my Southern Style Sweet Potato Casserole, the streusel topping would be delicious on this sweet bread.

In addition to pecans, try adding raw pumpkin seeds or sunflower seeds to the mixture for some extra crunch.

Add dried cranberries for a tart flavor and some lovely color contrast.

Notes

• Applesauce can be swapped out for vegetable oil if opting for a healthier version.
• Be careful not to overmix your batter mix. The quick bread batter is very loose and wet, resembling pancake batter.

Looking for more dessert recipes? Try these out:

• Purple Sweet Potato Pie
• Southern Fried Apples
• Eggnog Bread Pudding with Bourbon Sauce
• Cheesecake Bites
• Sweet Potato Bundt Cake

 If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Print Recipe

5 from 2 votes

Sweet Potato Bread

Enjoy a slice of this warmly spiced, pecan-topped, moist, and tasty sweet potato bread. A delicious dessert to add to your Thanksgiving lineup.

Prep Time15 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Dessert

Cuisine: American

Keyword: sweet potato bread

Servings: 1 loaf

Calories: 1526kcal

Author: Tanya

Equipment

• bread pan

Ingredients

• 1 ½ cups All-purpose flour (188g)
• 1 teaspoon Baking powder (4g)
• 1 teaspoon Pumpkin pie spice (2g)
• ¼ teaspoon Salt (2g)
• 1 cup Light brown sugar (200g)
• 2 large Eggs lightly beaten
• ¼ cup Vegetable oil
• 1 cup Sweet potato (264g) mashed

Candied Pecan Topping (Optional)

• ¾ cup Light brown sugar
• ½ teaspoon Salt
• ½ teaspoon Ground cinnamon
• 2 tablespoons Water
• 1 cup Chopped pecans

Instructions

• Create topping if using and set aside. Topping instructions are below.
• Preheat the oven to 350 degrees Fahrenheit. Grease an 8x4 bread pan and set aside.
• In a bowl, add all-purpose flour, baking powder, pumpkin pie spice, and salt in a bowl. Set aside.
• In a large bowl, brown sugar, eggs, vegetable oil, and mashed sweet potato and whisk until combined.
• Add the dry ingredients to the wet ingredients and mix until combined. Pour this batter into the prepared bread pan. If using candied pecan topping, follow the instructions below.*  Bake for 50 minutes or until a toothpick entered in the middle comes out clean.

Topping Instructions

• Add brown sugar, salt, ground cinnamon, and water to a non-stick skillet over medium-low heat. Stir the mixture and allow the sugar to melt and start to bubble. Allow the mixture to bubble for 2 minutes.
• Remove from heat and stir in the pecans. Allow the mixture to rest undisturbed for 5 minutes. The pecans will harden and candy.

Baking with candied pecans

• Place the candied pecans over the bread batter in the pan and cover lightly with foil. Bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and continue to bake an additional 20-25 minutes, or until a toothpick entered in the middle comes out clean

Nutrition

Serving: 8g | Calories: 1526kcal | Carbohydrates: 179g | Protein: 23g | Fat: 88g | Saturated Fat: 10g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 48g | Trans Fat: 0.04g | Cholesterol: 372mg | Sodium: 1353mg | Potassium: 809mg | Fiber: 11g | Sugar: 165g | Vitamin A: 604IU | Vitamin C: 1mg | Calcium: 281mg | Iron: 6mg