Sweet Potato Pie

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Category : Desserts

Recipe : Sweet Potato Pie

If your family has pumpkin pie every Thanksgiving, surprise them with this tasty
alternative. After all, sweet potatoes are sweet enough for dessert.

Makes 12 servings

Crust:
3/4 cup all-purpose flour
1/4 cup + 1 tablespoon whole- wheat flour
2 tablespoons granulated sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup vegetable oil
3 tablespoons ice water

Filling:
27 ounces cooked sweet potatoes, peeled and mashed
1 1/2 cups low-fat (5%) milk
1/2 cup fat-free egg substitute
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon brandy
1/2 teaspoon cinnamon
1/8 teaspoon ground mace

To prepare crust, in small bowl, whisk together all-purpose and whole-wheat
flours, sugar, salt and cinnamon. Add oil; work in with fingers, until mixture
resembles coarse crumbs. Stir in ice water, 1 tablespoon at a time, until mixture
forms soft dough. Gather dough into a ball; wrap in plastic wrap. Refrigerate 1
hour, until chilled.
Preheat oven to 400o F. Roll dough between 2 sheets of wax paper into a 9"
circle. Fit dough into an 8" deep-dish pie plate, pressing to form a stand-up rim.
Refrigerate while making filling.
To prepare filling, in large bowl, combine sweet potatoes, milk, egg substitute,
sugar, vanilla, brandy, cinnamon and mace. Spoon filling into crust; bake 10
minutes. Reduce heat to 325o F.; bake until filling is firm, 80-90 minutes. Cool
completely on wire rack 1 hour before cutting into 12 wedges.

SERVING (ONE-TWELFTH OF PIE) PROVIDES: 1 Fat, 1 1/4 Breads, 35 Optional
Calories; 5 grams Fat, 3 grams Fiber.

PER SERVING: 190 Calories, 5 g Total Fat, 1 g Saturated Fat, 1 mg Cholesterol, 132
mg Sodium, 32 g Total Carbohydrate, 3 g Dietary Fiber, 4 g Protein, 59 mg Calcium