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Classic Sweet Potato Pie

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

Ingredients

  • 1 (9-inch) unbaked Cream Cheese Piecrust
  • 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)

Nutrition 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

How to Make It

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

  2. Preheat oven to 350°.

  3. 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.

  4. 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.