If looking for a healthier alternative to the pumpkin pie and one that doesn’t pack empty calories into, this dessert is made with healthy sweet potatoes which are high in beat-carotene and vitamin C. It is so simple and require less ingredients then pumpkin pie.
Servings: 8 • Serving Size: 1/8th •
Calories: 229 • Fat: 8 g • Protein: 3.3 g • Carb: 44.4 g • Fiber: 1.3 g
2 (1-1/2 lbs) sweet potatoes
2 tbsp light butter, softened
3/4 cup packed light brown sugar
1/2 cup 1% milk
2 large eggs
1/2 tsp ground pumpkin pie spice
1/2 tsp ground cinnamon
1 tsp vanilla extract
1 (9 inch) unbaked pie crust
Boil sweet potato whole in skin for 50 to 55 minutes, or until soft. Run cold water over the sweet potato, and remove the skin. Blend potatoes in a blender and pulse for about one minute to remove all fibers.
Place sweet potatoes in a bowl. Add butter, and mix well. Using an electric mixer, mix in sugar, milk, eggs, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
Bake at 350 degrees for 55 to 60 minutes, or until knife inserted in center comes out clean. Serve with cool whip and enjoy!
In my recipe for the crust I wanted to try to make it as nutritious as i could so i made a simple oat crust which is basically oats and honey.