Classic Sweet Potato Pie

Yield: 10 servings (serving size: 1 wedge and 2 tablespoons topping)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 274
  • Calories from fat: 20%
  • Fat: 6.1g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 6.5g
  • Carbohydrate: 48.4g
  • Fiber: 2.3g
  • Cholesterol: 76mg
  • Iron: 1.3mg
  • Sodium: 223mg
  • Calcium: 117mg


  • 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)


  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.
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