Harvest Sweet Potato Pie
One of the reasons I bake so many sweet potatoes on Thanksgiving Day is knowing that I can turn any leftovers into this sweet-potato dessert. The nonfat yogurt adds just the right tang to what is usually a sweet and dense filling. If you’re too busy to make your own pie dough, a pre-baked pie shell from the supermarket will do just fine.
ingredients:
1 1/4 cups cooked, mashed sweet potatoes
1/2 cup packed light-brown sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
Pinch of nutmeg
2 eggs
1/2 cup nonfat plain yogurt
1/4 cup milk
1 tablespoon melted unsalted butter
1 uncooked prepared pie shell
for a 9-inch pie
12 pecan halves, optional
1/2 cup packed light-brown sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
Pinch of nutmeg
2 eggs
1/2 cup nonfat plain yogurt
1/4 cup milk
1 tablespoon melted unsalted butter
1 uncooked prepared pie shell
for a 9-inch pie
12 pecan halves, optional
directions:
1. Preheat the oven to 400°F.
2. In a bowl, combine the potatoes, sugar, salt, cinnamon and nutmeg. In another bowl, lightly beat the eggs; mix in the yogurt, milk and butter. Add to the sweet-potato mixture and combine well.
3. Pour the sweet-potato mixture into the pie shell. Place the pecans in a circle around the outside edge of the top. Bake in the center of the oven for 45 minutes, or until the tip of a knife comes out clean when tested.
KITCHEN COUNTER:
Serves 8. Per serving: 213 calories, 10g fat, 64mg cholesterol.
Next up: Sheila Lukins' Pumpkin Pie
