Rating: 4 stars
11 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 4
  • 4 star values: 2
  • 5 star values: 5

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.

Lia Huber
Recipe by Cooking Light December 2005

Gallery

Credit: Jan Smith

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

289 calories; calories from fat 30%; fat 9.7g; saturated fat 4.2g; mono fat 3.7g; poly fat 0.4g; protein 4.9g; carbohydrates 46.1g; fiber 3.1g; cholesterol 74mg; iron 1.3mg; sodium 220mg; calcium 74mg.
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