Toasted pecans make a delicious garnish, adding crunch and adorning it like a necklace.

Recipe by Cooking Light November 2013

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Credit: Andrew Purcell; Styling: Lydia Degaris Pursell

Recipe Summary test

hands-on:
30 mins
total:
2 hrs 10 mins
Yield:
Serves 8 (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Wrap sweet potato in foil; bake at 400° for 45 minutes or until tender. Cool completely. Peel and coarsely chop sweet potato.

  • Fit dough into a 9-inch pie plate coated with baking spray. Press dough against bottom and sides of pan. Fold edges under, and flute decoratively. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 400° for 15 minutes. Remove pie weights and foil; cool crust on wire rack 5 minutes.

  • Reduce oven temper­a­ture to 350°.

  • Place sweet potato, milk, and next 5 ingredients (through whole eggs) in a food processor. Add 2 egg whites; process until smooth. Add butter; process until combined. Pour mixture into crust. Sprinkle nuts around edge of filling. Combine remaining egg white and 1 teaspoon water in a small bowl, stirring well with a whisk. Brush egg mixture on edges of crust. Bake at 350° for 45 minutes or until almost set in the center, shielding edges of piecrust with foil, if necessary. Cool completely on a wire rack before slicing.

Nutrition Facts

276 calories; fat 13.8g; saturated fat 5.2g; mono fat 5.4g; poly fat 2.7g; protein 6.4g; carbohydrates 33.7g; fiber 2.4g; cholesterol 57mg; iron 0.8mg; sodium 275mg; calcium 72mg.
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