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.
|2||large sweet potatoes|
|1||c||Stonyfield Organic Low Fat Plain Yogurt|
|1||fresh or frozen pie shell|
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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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