Classic Sweet Potato Pie

recipe

Yield:

10 servings (serving size: 1 wedge and 2 tablespoons topping)

Recipe from

Cooking Light

Nutritional Information

Calories 274
Caloriesfromfat 20 %
Fat 6.1 g
Satfat 3.5 g
Monofat 1.5 g
Polyfat 0.5 g
Protein 6.5 g
Carbohydrate 48.4 g
Fiber 2.3 g
Cholesterol 76 mg
Iron 1.3 mg
Sodium 223 mg
Calcium 117 mg

Ingredients

2 cups mashed cooked sweet potato (about 1 1/4 pounds)
1 cup evaporated fat-free milk
3/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon grated lemon rind
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 large eggs
1 1/4 cups frozen reduced-calorie whipped topping, thawed
Ground cinnamon (optional)

Preparation

Prepare Cream Cheese Piecrust in a 9-inch pie plate; set aside.

Preheat oven to 350°.

Combine sweet potato and next 8 ingredients (sweet potato through eggs) in a food processor, and process until smooth. Spoon mixture into prepared crust. Bake at 350° for 45 minutes or until set; shield edges of piecrust with foil after 20 minutes. Cool completely on a wire rack. Top each serving with whipped topping, and sprinkle with cinnamon, if desired.

Note: Serve with Clos du Bois Late Harvest Semillon 1997 (Knights Valley, $18 per half-bottle), and opulent wine that is long and syrupy in the mouth.

December 1999
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