Sweet Potato Pie

Join the ranks of many southern families who make this nicely spiced pie--instead of pumpkin--their holiday dessert.

Recipe from Diabetic Living
Ingredients
  • 1   recipe Oil Pastry
  • 2 1/4  pounds sweet potatoes, peeled, cooked, and mashed*
  • 1   cup evaporated fat-free milk
  • 1/2  cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
  • 1/2  cup sugar**
  • 2   teaspoons ground cinnamon
  • 2   teaspoons vanilla
  • 1   teaspoon butter flavoring
  • 1/4  teaspoon ground nutmeg
  • 1/4  teaspoon lemon extract
  • 3/4  cup frozen light whipped dessert topping, thawed (optional)
  •  Ground nutmeg (optional)
Oil Pastry
  • 1 1/3  cups all-purpose flour
  • 1/4  teaspoon salt
  • 1/4  cup cooking oil
  • 1/4  cup fat-free milk

Related Video
How to Make Sweet Potato Pie

You know fall is in the air when sweet potato pies start appearing on dinner tables. Serve this with some ice cream and you will have a perfect autumn treat.

Directions
1. 
Preheat oven to 375 degrees F. Prepare Oil Pastry. On a well-floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of the pie plate. Fold under extra pastry. Flute or crimp edge as desired. Do not prick.
For filling:
1. 
In a large bowl, combine mashed sweet potatoes, evaporated milk, eggs, sugar, cinnamon, vanilla, butter flavoring, the 1/4 teaspoon nutmeg, and the lemon extract; whisk until nearly smooth. Pour sweet potato filling into pastry-lined pie plate.
2. 
To prevent overbrowning, cover edge of the pie with foil. Bake for 25 minutes. Remove foil. Bake for 25 to 30 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refrigerate within 2 hours. If desired, top individual servings with whipped dessert topping and sprinkle with additional nutmeg.
Oil Pastry
1. 
In a medium bowl stir together flour and salt. Add oil and milk all at once to flour mixture. Stir lightly with a fork until combined (dough will appear crumbly). Use your hands to gently work dough into a ball.

Tip

  • *Test Kitchen Tip:

    To cook sweet potatoes, peel sweet potatoes. Cut into 1 1/2-inch chunks. In a covered large saucepan, cook sweet potatoes in enough boiling water to cover for 20 to 25 minutes or until very tender. Drain. Mash potatoes until smooth using an electric mixer (you should have about 3 1/4 cups mashed sweet potatoes). Allow to cool slightly.

Tip

  • **Test Kitchen Tip:

    We do not recommend sugar substitutes for this recipe.

nutrition information

Per Serving: cal. (kcal) 218, Fat, total (g) 5, chol. (mg) 1, sat. fat (g) 1, carb. (g) 38, Monosaturated fat (g) 1, Polyunsaturated fat (g) 3, fiber (g) 3, sugar (g) 16, pro. (g) 5, sodium (mg) 119, Other Carb () 2.5, Fat () 1, Carb Choice () 2.5, Percent Daily Values are based on a 2,000 calorie diet
Comments
Back to Top