Sweet Potato Pie

Sweet Potato Pie

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From: Diabetic Living Magazine

Join the ranks of many southern families who make this perfectly spiced sweet potato pie their go-to holiday dessert.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • Oil Pastry
  • 1⅓ cups all-purpose flour
  • ¼ teaspoon salt
  • ¼ cup cooking oil
  • ¼ cup fat-free milk
  • Sweet Potato Pie Filling
  • 2¼ pounds sweet potatoes, peeled, cooked, and mashed (see Tip)
  • 1 cup evaporated fat-free milk
  • ½ cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
  • ½ cup sugar (see Tip)
  • 2 teaspoons ground cinnamon
  • 2 teaspoons vanilla
  • 1 teaspoon butter flavoring
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon lemon extract
  • ¾ cup frozen light whipped dessert topping (thawed) (optional)
  • Ground nutmeg to taste (optional)

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 375°F. To prepare the Oil Pastry: In a medium bowl, combine flour and salt. In a separate bowl, combine oil and milk. Pour liquid mixture into flour mixture and stir lightly with a fork until combined (dough will appear crumbly). Use hands to gently work dough into a ball.
  2. On a well-floured surface, use 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 ½ inch beyond edge of the pie plate. Fold extra pastry under. Flute or crimp edge as desired. Do not prick. Set aside.
  3. To prepare Sweet Potato Pie Filling: In a large bowl, combine mashed sweet potatoes, evaporated milk, eggs, sugar, cinnamon, vanilla, butter flavoring, nutmeg and lemon extract; whisk until nearly smooth. Pour sweet potato filling into prepared pie plate.
  4. To prevent over-browning, 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.
  • Tips: We do not recommend sugar substitutes for this recipe.
  • To cook sweet potatoes, peel then cut into 1½-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 3¼ cups mashed sweet potatoes). Allow to cool slightly.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 218 calories; 5 g fat(1 g sat); 3 g fiber; 38 g carbohydrates; 5 g protein; 48 mcg folate; 1 mg cholesterol; 16 g sugars; 14,203 IU vitamin A; 12 mg vitamin C; 103 mg calcium; 2 mg iron; 119 mg sodium; 316 mg potassium
  • Nutrition Bonus: Vitamin A (284% daily value), Vitamin C (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 2½ other carbohydrate, 1 fat

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