Sweet Potato Pie
For a holiday dessert that goes "whey" above and beyond, finish the meal with a delicious sweet potato pie! Similar to pumpkin pie, although more savory, this pie is excellent when topped with toasted pecans.
Yields: 8 Servings
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Ingredients
| 2 | large sweet potatoes | |
| 1 | c | brown sugar |
| 1 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 1⁄2 | c | orange juice |
| 3 | large eggs | |
| 1 | tsp | vanilla extract |
| 1⁄2 | tsp | salt |
| 1⁄4 | tsp | ground nutmeg |
| 1 | fresh or frozen pie shell |
Directions
Preheat over to 400°.
Pierce potatoes with a fork, and microwave on high until tender, this should take approximately 10 minutes.
Scrape flesh from potatoes into a food processor and discard skins.
Blend until smooth.
Place purée in a large bowl, add remaining ingredients, and whisk until smooth.
Pour filling into a prepared pie crust.
Bake for about 50 minutes, or until filling puffs around the edges and is set in the center.
Allow pie to cool, and refrigerate for at least 3 hours before serving.
Top with toasted pecans, and serve with whipped cream.
Nutrition Information
|
280
CALORIES
|
7g
TOTAL FAT
|
5g
PROTEIN
|
View Complete Nutrition Information
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
280
|
||
| % Daily Value* | ||
| Total Fat | 7g | |
| Total Carbohydrate | 50g | |
| Dietary Fiber | 2g | |
| Protein | 5g | |
| * Percent Daily Values are based on a 2,000 calorie diet. | ||
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