In the spirit of the holidays, we bring you this little slice of heaven. A lightened-up sweet potato pie recipe, perfect for Thanksgiving. While most dessert pack empty calories, this dessert is made with healthy sweet potatoes, which are high in beta-carotene and vitamin C.

This simple pie recipe is great for beginner bakers and for anyone who is super busy with all the holiday festivities.

PREP TIME: 1 hr
COOK TIME: 1 hr
TOTAL TIME: 2 hrs

Ingredients

  • 1-1/2 lbs sweet potatoes
  • 2 tbsp light butter (softened)
  • 3/4 cup light brown sugar (not packed)
  • 1/2 cup 1% milk
  • 2 large eggs
  • 1/2 tsp ground pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 9 inch unbaked pie crust

Instructions

  1. Boil sweet potato whole in skin for 50 to 55 minutes, or until soft. Run cold water over the sweet potato, and remove the skin. Blend potatoes in a blender and pulse for about one minute to remove all fibers.
  2. Place sweet potatoes in a bowl. Add butter, and mix well. Using an electric mixer, mix in sugar, milk, eggs, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
  3. Bake at 350 degrees for 55 to 60 minutes, or until knife inserted in center comes out clean. Serve with cool whip and enjoy!

Notes

Serving: 1slice, Calories: 208kcal, Carbohydrates: 38g, Protein: 3.5g, Fat: 6.5g, Saturated Fat: 2.5g, Cholesterol: 41mg, Sodium: 135mg, Fiber: 2g, Sugar: 15g
Blue Smart Points: 8