Healthier Sweet Potato Pie I

This healthier version of the original recipe uses a whole wheat crust and less sugar. And it tastes wonderful Friends and family might still say this is the best sweet potato pie they have ever had

Healthier Sweet Potato Pie I Ingredients

• 1 (1 pound) sweet potato

• cup butter, softened

• cup white sugar

• 1 cup low-fat milk

• 2 eggs

• teaspoon ground nutmeg

• teaspoon ground cinnamon

• 1 teaspoon vanilla extract

• 1 (9 inch) unbaked whole wheat pie crust

How to Make Healthier Sweet Potato Pie I

1. Boil sweet potato whole in skin in a small pot until done, 40 to 50 minutes. Drain, cool sweet potato with cold water, and remove skin.

2. Break sweet potato apart in a large bowl. Mix in butter and beat well with an electric mixer. Beat in sugar, milk, eggs, nutmeg, cinnamon, and vanilla extract on medium speed until mixture is smooth. Pour filling into unbaked pie crust.

3. Bake in preheated oven until knife inserted in center comes out clean, 45 to 55 minutes. Pie will puff up like a souffle, then sink down as it cools.

Healthier Sweet Potato Pie I Nutritions

• Calories: 316 calories

• Carbohydrate: 33.6 g

• Cholesterol: 79.4 mg

• Fat: 18.6 g

• Fiber: 2 g

• Protein: 4.3 g

• SaturatedFat: 8.9 g

• ServingSize:

• Sodium: 245.3 mg

• Sugar: 16.5 g

• TransFat:

• UnsaturatedFat:

Healthier Sweet Potato Pie I Reviews

• Great, but one key instruction is missing. What oven temperature did you use. I know oven temperatures can vary slightly, but having one would be a good start. I omitted the sugar and butter. I Used grade A Vermont maple syrup & a little organic honey. It is Healthier and sweeter than sugar so you less of it. I Used low fat milk, and added a little bit of turmeric.. helps to balance blood sugar and you can not taste it in the pie. It was delicious

• Delicious Because I made it for a meal where we couldnt use dairy, I made a few modifications: Olive oil instead of butter, regular deep-dish pie crust (since that was what I originally had on hand), and unsweetened vanilla almond milk instead of regular milk. I also left the skin in because thats where the nutrients are. I had planned on doubling the recipe because there were nine of us for the meal, but I unknowingly more than doubled the amount of sweet potatoes and ended up with enough for three pies. And it was incredible. Because no oven temperature had been called for, I baked them on 350 for a little over an hour. One of the guests raved about it and I forwarded the recipe to her with the list of changes I had made. I definitely want to make this again. Thanks so much for posting