SWEET POTATO PIE REVIEW RECIPES

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SWEET POTATO PIE RECIPE | MYRECIPES



Sweet Potato Pie Recipe | MyRecipes image

Serve this pie chilled with low-fat ice cream fora cooling dessert.

Provided by MyRecipes

Yield 1 (9-inch) pie.

Number Of Ingredients 8

1 (14 1/2-ounce) can mashed sweet potatoes
¾ cup milk
¾ cup firmly packed brown sugar
2 large eggs
1 tablespoon butter or margarine, melted
½ teaspoon salt
½ teaspoon ground cinnamon
1 unbaked (9-inch) pastry shell

Steps:

  • Combine first 7 ingredients in container of an electric blender; process until smooth, stopping once to scrape down sides. Pour into pastry shell.
  • Bake at 400° for 10 minutes. Reduce heat to 350°, and bake 35 minutes or until a knife inserted in center comes out clean, shielding edges with aluminum foil after 20 minutes to prevent excessive browning.

SWEET POTATO PIE RECIPE | EATINGWELL



Sweet Potato Pie Recipe | EatingWell image

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

Provided by Diabetic Living Magazine

Categories     Christmas Pie Recipes

Total Time 1 hours 25 minutes

Number Of Ingredients 15

1?? cups all-purpose flour
¼ teaspoon salt
¼ cup cooking oil
¼ cup fat-free milk
2?¼ 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)
1 Ground nutmeg to taste

Steps:

  • Preheat oven to 375 degrees 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.
  • 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 1/2 inch beyond edge of the pie plate. Fold extra pastry under. Flute or crimp edge as desired. Do not prick. Set aside.
  • 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.
  • 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.

Nutrition Facts : Calories 218.3 calories, CarbohydrateContent 38 g, CholesterolContent 1 mg, FatContent 4.9 g, FiberContent 2.8 g, ProteinContent 5.4 g, SaturatedFatContent 0.8 g, SodiumContent 118.8 mg, SugarContent 16.5 g

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