Purple Sweet Potato Pie
This purple version of classic sweet potato pie has a shot of brandy, which adds another layer of seasonal flavor. Serve with a dollop of lightly sweetened whipped cream.
Source: EatingWell Magazine, November/December 2018
To make ahead: Freeze crust (Step 1) for up to 3 months. Loosely cover pie and refrigerate for up to 1 day.
Equipment: 9-inch deep-dish pie pan
Serving Size:1 slice
259 calories; protein 5.6g; carbohydrates 30.3g; dietary fiber 2.2g; sugars 16.7g; fat 12.5g; saturated fat 7g; cholesterol 78.9mg; vitamin a iu 6006IU; vitamin c 9.9mg; folate 23.4mcg; calcium 106.5mg; iron 1.1mg; magnesium 22.7mg; potassium 295.4mg; sodium 258mg; added sugar 12g.
2 fat, 1 other carbohydrate, 1 starch