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Light Sweet Potato Pie Recipe

Light Sweet Potato Pie Recipe

Take a bite of this classic Southern dessert and you'll never guess it's been lightened up. The pleasing pie gets great fall flavor from a hint of pumpkin spice. —Test Kitchen
TOTAL TIME: Prep: 1 hour 20 min. Bake: 45 min. + cooling YIELD:8 servings

Ingredients

  • 2 pounds sweet potatoes (about 3 medium)
  • 3/4 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 2 teaspoon grated orange peel
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 cup fat-free milk
  • 1/2 cup egg substitute
  • 1 unbaked pastry shell (9 inches)
  • 1/2 cup reduced-fat whipped topping

Directions

  • 1. Bake sweet potatoes at 350° for 1 hour or until very soft. Cool slightly. Cut potatoes in half; scoop out the pulp and discard shells. Place pulp in a food processor or blender; cover and process until smooth.
  • 2. In a large bowl, combine the pulp, brown sugar, flour, orange peel, pumpkin pie spice, vanilla and salt. Stir in milk and egg substitute until well blended. Pour into pastry shell.
  • 3. Bake at 375° for 45-50 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours. Garnish with whipped topping. Refrigerate leftovers. Yield: 8 servings.

Nutritional Facts