Sweet Potato Pie with Whipped Topping
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)
- Preheat oven to 400 degrees 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. Puree just until smooth (or press through a fine mesh strainer). Measure 1 1/3 cups of the puree 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 degrees 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.
Per serving: 377 kcal cal., 10 g fat (4 g sat. fat), 324 mg sodium, 4 g fiber, 30 g sugar, 9 g pro., 173 mg calcium, 2 mg iron. Percent Daily Values are based on a 2,000 calorie diet