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Photo: Jan Smith Photo by: Photo: Jan Smith

Five-Spice Sweet Potato Pie

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.

Cooking Light DECEMBER 2005

  • Yield: 10 servings (serving size: 1 wedge)

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.

Nutritional Information

Amount per serving
  • Calories: 289
  • Calories from fat: 30%
  • Fat: 9.7g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.9g
  • Carbohydrate: 46.1g
  • Fiber: 3.1g
  • Cholesterol: 74mg
  • Iron: 1.3mg
  • Sodium: 220mg
  • Calcium: 74mg
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Five-Spice Sweet Potato Pie Recipe

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