Sweet Potato Pie
Searching for the ideal dessert to complete your Thanksgiving feast? This simple and lighter take on the traditional sweet potato pie is sure to impress everyone at the table!
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Ingredients
- 1-1/2 lbs sweet potatoes
- 1/2 cup 1% milk
- 2 large eggs
- 1/2 tsp ground pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 9 inch unbaked pie crust
- 2 tbsp light butter
- 3/4 cup light brown sugar
Instructions
- 1
In a pot, submerge the whole sweet potato, skin intact, and bring to a boil for 50 to 55 minutes, or until it is tender. Once cooked, rinse the sweet potato under cold water and peel off the skin. Transfer the potato to a blender and pulse for about one minute to achieve a fiber-free consistency.
- 2
In a mixing bowl, combine the sweet potato puree with butter and stir thoroughly. Then, with the help of an electric mixer, incorporate the sugar, milk, eggs, cinnamon, and vanilla. Beat the mixture on medium speed until it reaches a smooth texture. Carefully pour the filling into an unbaked pie crust.
- 3
Bake the pie in a preheated oven at 350 degrees Fahrenheit for 55 to 60 minutes, or until a knife inserted into the center comes out clean. Serve with a dollop of cool whip and savor the deliciousness!
Nutrition Information
Notes & Tips
- Crustless: 3 Purple, 5 Blue, 6 Green per slice
- With Crust: 6 Purple, 8 Blue, 9 Green per slice