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
Recommended: Our Favorite 4th of July Party Recipes
VERIFIED BY Taste of Home Test Kitchen
- 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
- 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.
- 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.
- 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.
Originally published as Sweet Potato Pie in Light & Tasty October/November 2002, p27
Reviews forLight Sweet Potato Pie
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jun. 2, 2009
"I had a sweet potato pie receipefrom one of Taste of Homes magazines but can't find it. I hope this is the one I used as it was so good. I have tried other receipes but they just didn't have it. I plan to give this one a "try".Mtn. gal."