With a nutrient packed filling, and heart-healthy pie crust; this is our dream dessert!
Sweet potatoes are nutritious (Vitamins B6 and A) and they taste good in just about anything. So, if you have already had your fix of the fall’s pumpkin flavors, and need an alternative to the traditional Thanksgiving dessert…we’ve got you covered.
Nutrition Facts
| Serving Size | 1 slice |
| Calories | 147 |
| Saturated Fat | less than 1 g |
| Cholesterol | 40 mg |
| Sodium | 98 mg |
Servings and Times
| Servings | 16 |
Ingredients and Preparation
Crust
| Ingredients | Measures |
| Flour | 1¼ cups |
| Sugar | ¼ teaspoon |
| Skim milk | 1/3 cup |
| Vegetable oil | 2 tablespoons |
Filling
| Ingredients | Measures |
| White sugar | ¼ cup |
| Brown sugar | ¼ cup |
| Salt | ½ teaspoon |
| Nutmeg | ¼ teaspoon |
| Large eggs, beaten | 3 |
| Evaporated skim milk, canned | ¼ cup |
| Vanilla extract | 1 teaspoon |
| Sweet potatoes (cooked and mashed) | 3 cups |
Directions
- Preheat oven to 350ºF.
- Combine the flour and sugar in a bowl.
- Add milk and oil to the flour mixture.
- Stir with fork until well-mixed and then form pastry into a smooth ball with your hands.
- Roll the ball between two 12-inch squares of waxed paper using short, brisk strokes until pastry reaches edge of paper.
- Peel off top paper and invert crust into pie plate.
- Combine sugars, salt, spices, and eggs. Add milk and vanilla.
- Add sweet potatoes and mix well. Pour mixture into pie shell.
- Bake for 60 minutes or until crust is golden brown.
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