Sweet Potato Pie with Whipped Topping
Sweet Potato Pie with Whipped Topping

Photo Credit

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This Recipe

  • Skill Level: Beginner
  • Serves: 8
  • Start to Finish: under 2 hours
  • Prep: 15 minutes
  • Cook: 40 minutes

Nutrition Facts

Amount per serving:
Total Calories: 377kcal (19%)
  • 324mg (14%) Sodium
  • 65g Carbs
  • 4g Fiber
  • 10g (15%) Fat
  • 4g (21%) Saturated Fat
  • 30g Sugars
  • 9g Protein
  • 173mg (17%) Calcium
  • 2mg (9%) Iron
377kcal (19%)324mg (14%)65g4g10g (15%)30g9g4g (21%)
This decadent dessert is sure to please everyone at your dinner table.


  • 2 pounds sweet potatoes, peeled and cut into 1-inch chunks
  • 1 cup fat-free liquid egg substitute
  • 3/4 cup sugar
  • 1 cup evaporated skim milk
  • 1 tablespoon butter, melted
  • 1 1/2 teaspoons vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1 9-inch refrigerated pie crust, or make your own
  • 2 cups fat-free prepared whipped topping (refrigerated or defrosted from frozen)



1. Preheat oven to 400° F. Place potatoes in a large saucepan and pour enough water over them to cover. Set saucepan over high heat and bring to a boil. Cook 8-10 minutes or until potatoes are fork-tender. Drain and transfer to a food processor. Purée just until smooth (or press through a fine mesh strainer). Measure 1 1/3 cups of the purée and set aside.

2. In a large bowl, combine egg substitute and sugar. Whisk in next 6 ingredients. Press pie crust into bottom and up sides of a 9-inch pie pan. Pinch around rim to make a decorative edge. Pour mixture into prepared pie pan and bake 10 minutes.

3. Reduce oven temperature to 350° F and bake 30 more minutes, until center is set but still slightly quivery. Cool on a wire rack, slice into 8 pieces and top with nonfat whipped topping.

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