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Sara Lee Sweet Potato Pie - 2.125 LB
Pie, Sweet Potato
Sweet potato pie with tender sweet potatoes & spices. No artificial flavors. Contains bioengineered food ingredients. No high fructose corn syrup. Make any meal special with the delicious taste of Southern Sweet Potato Pie from the Kitchens of Sara Lee! Made in batches from scratch with real ingredients, our light, flaky crust is filled with tender sweet potatoes and a blend of nutmeg and cinnamon. www.saraleedesserts.com. Questions or comments? Call us toll-free at: 1-800-323-7117. If calling about a specific purchase, please have packing available. Email us at: consumeraffairs(at)saraleefb.com. For great recipes, baking tips, and latest product news, visit our web site: www.saraleedesserts.com. Try another one of our Sara Lee Desserts! Sara Lee offers a variety of delicious desserts, providing you the perfect cheesecake, pound cake, or cream pie for any meal or occasion. Sara Lee Desserts are sure to satisfy everyone with their homemade taste and real, quality ingredients. Sustainable Forestry Initiative: Certified sourcing. www.sfiprogram.org. Please recycle.
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| Calories | Amount Per serving 270 | (-) Information is currently not available for this nutrient | ||||
|---|---|---|---|---|---|---|
| Calories from Fat | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
| Total Fat | Amount Per serving 9g | 12% | ||||
| Saturated Fat | Amount Per serving 3.5g | 18% | ||||
| Trans Fat | Amount Per serving 0g | (-) Information is currently not available for this nutrient | ||||
| Polyunsaturated Fat | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
| Monounsaturated Fat | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
| Cholesterol | Amount Per serving 30mg | 10% | ||||
| Sodium | Amount Per serving 300mg | 13% | ||||
| Potassium | Amount Per serving 150mg | 4% | ||||
| Total Carbohydrate | Amount Per serving 43g | 16% | ||||
| Dietary Fiber | Amount Per serving 1g | 4% | ||||
| Total Sugars | Amount Per serving 22g | (-) Information is currently not available for this nutrient | ||||
| Added Sugars | Amount Per serving 19g | 38% | ||||
| Protein | Amount Per serving 3g | (-) Information is currently not available for this nutrient | ||||
| Calcium | Amount Per serving 40mg | 4% | ||||
| Iron | Amount Per serving 1mg | 6% | ||||
Kosher
Contains: Contains: eggs, milk, wheat.
Baking Directions: 1. Preheat oven with baking sheet on center rack of oven to 400 degrees F. Remove frozen pie from carton and remove overwrap. 2. Place frozen pie on preheated baking sheet on center rack of oven-careful-baking sheet will be hot. 3. Bake pie at 400 degrees F 60-65 minutes until crimped edges are golden brown and filling has a semi-firm set. Center of filling will firm during cooling. Do not overbake. (Ovens vary, adjust time and temperature as necessary. Filling temperature must reach 180 degrees F.) 4. Remove baked pie from the oven while it is still on the baking sheet. Caution! Never handle pie pan by the edges! Filling is hot. 5. Cool pie on baking sheet about 2 hours before cutting and serving. Do not store at room temperature. Baking Tips: Baking pie on baking sheet helps crust to bake more evenly. Cover baking sheet with aluminum foil for easy clean up. Cover crimped edges of crust with aluminum foil before baking to avoid excess browning. Do not cover center of pie. Keep frozen until ready to bake. Cook to an internal temperature of 180 degrees F. Keep unused baked pie portions covered and refrigerated. For best flavor, use within 3 days. Keep frozen.
Sara Lee Frozen Bakery, LLC
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Allergen Notice: Products in our stores may contain, or may have been exposed to, one or more of the following allergens: peanuts, tree nuts, sesame, milk, eggs, wheat, soy, fish and crustacean shellfish.
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