View the original recipe at: http://www.origin.shape.com/healthy_eating/recipes/sweet_potato_pie_with_whipped_topping

Sweet Potato Pie With Whipped Topping

Serves: 8

Prep Time: 15 minutes

Cook Time: 40 minutes

Nutrition Score per serving:

(1 slice or 1/8 of pie and 1/4 cup whipped topping): 303 calories, 25% fat (8 g; 4 g saturated), 66% carbs (50 g), 9% protein (7 g), 1 g fiber, 118 mg calcium, 1 mg iron, 283 mg sodium

Ingredients

Nutrient note: Orange-fleshed sweet potatoes are brimming with beta carotene, which significantly reduces the risk of heart attack by lowering LDL cholesterol levels. It also helps reduce cancer risk by acting as a powerful antioxidant (fighting free radicals before they can do damage to cells).

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)

Directions

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.

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.

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.