Five-Spice Sweet Potato Pie

Photo: Jan Smith
This southern American dessert is a classic for Kwanzaa celebrations. Five-spice powder is a blend of cinnamon, cloves, fennel seed, star anise, and Szechuan peppercorns that can be found in the spice aisle of most supermarkets. If five-spice powder is unavailable, use pumpkin pie spice.

Yield:

10 servings (serving size: 1 wedge)

Recipe from

Nutritional Information

Calories 289
Caloriesfromfat 30 %
Fat 9.7 g
Satfat 4.2 g
Monofat 3.7 g
Polyfat 0.4 g
Protein 4.9 g
Carbohydrate 46.1 g
Fiber 3.1 g
Cholesterol 74 mg
Iron 1.3 mg
Sodium 220 mg
Calcium 74 mg

Ingredients

2 pounds sweet potatoes (about 5 medium)
3/4 cup packed brown sugar
1/2 cup 2% reduced-fat milk
2 tablespoons butter, softened
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon five-spice powder or pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3 large eggs, lightly beaten
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)

Preparation

Preheat oven to 375°.

Pierce sweet potatoes several times with a fork. Place sweet potatoes on a baking sheet. Bake at 375° for 1 hour and 15 minutes or until tender. Cool slightly. Peel and discard skins. Place the pulp in a medium bowl, and mash. Add 3/4 cup brown sugar and the next 8 ingredients (through eggs) to pulp. Beat with a mixer at medium speed until well blended.

Fit refrigerated pie dough into a 9-inch pie plate; fold edges under, and flute. Pour sweet potato mixture into pie shell. Bake at 375° for 55 minutes or until a knife inserted in center comes out clean. Cool pie completely on a wire rack.

Note:

Lia Huber,

December 2005