While flying home this week, I was paging through the latest issue of Healthy Cooking, when the recipe for this delectable pie caught my eye...and although the nutritional stats were decent as it was written in the magazine, I knew I could swap out a few ingredients to make it even more diet friendly. Lucky for me, I had some leftover sweet potato mash from a dinner I made last week already in the fridge and a Keebler, Ready Crust, Reduced Fat Graham Pie Crust in the pantry! If you cannot find the reduced fat pie crust, you can buy a regular one, but this will increase the point+ value by one per each slice.
This pie will not disappoint. It is a lovely twist on a traditional pumpkin pie and would be a great addition to your holiday table. It is just spicy enough and not too sweet. It comes in at 6 points+ for a generous slice...which is 1/8th of a 9" crust. Top it with a dollop of fat free cool whip if you like!
Lightened Up Sweet Potato Pie
adapted from Healthy Cooking
Servings - 8 Serving Size - 1/8th of pie Points Plus per Serving - 6 points+
Calories - 218, Total Fat - 3.6g, Carb - 46.9g, Protein - 4.1g, Fiber - 0.8g
1 TBS eggbeaters
1 cup cooled and mashed sweet potato
1 cup skim milk
1/2 cup eggbeaters
1/2 cup brown sugar, packed
1/4 cup pure maple syrup
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp ground clove
1. Preheat oven to 400 degrees F. Brush inside of crust with 1 TBS eggbeaters. Bake in oven for 6 - 8 min. Allow to cool.
2. Reduce oven temperature to 350 degrees F. In large bowl, whisk together sweet potato, milk, 1/2 cup eggbeaters, brown sugar, maple syrup, salt, cinnamon, ginger, nutmeg and cloves until smooth. Pour mixture into prepared crust and bake in oven for 60 - 70 minutes, or until center is set. Cool on wire rack. Serve warm or cold. ( I liked it cold better) Store uneaten pie in refrigerator.