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The Colorful Plate
Desserts

Peer Review Status: Internally Reviewed by Cancer Center Staff
First Published: 2000

Fireworks

Sweet Potato Pie

 Submitted by: Nancy Kraft
Food and Nutrition Services
Source: Bon Appetit January 1998
1 purchased frozen deep-dish 9-inch piecrust, thawed 3/4 teaspoon ground cinnamon
1-1/2 pounds red skinned sweet potatoes (yams) 1/2 teaspoon ground nutmeg
2/3 cup sugar 1/4 teaspoon ground mace
1/2 cup canned sweetened condensed milk 1/4 teaspoon salt
6 Tablespoons (3/4 stick) unsalted butter, melted 3/4 cup frozen nondairy whipped topping, thawed
2 large eggs
  1. Preheat oven to 450°. Bake piecrust until golden brown, piercing with fork if crust puffs, about 7 minutes. Cool crust. Reduce oven temperature to 350°.
  2. Cook sweet potatoes in microwave on high until knife pierces center easily, about 6 minutes per side, depending on microwave. Cut in half, scoop out flesh, place in bowl and mash.
  3. Transfer 1-1/2 cups mashed potatoes to processor (reserving remaining potatoes for another use). Add all remaining ingredients except whipped topping; blend until smooth. Add topping; process to blend. Pour filling into crust. Bake until filling is puffed at edges and just set in center, about 40 minutes.
  4. Cool on rack.

Serves: 6 Nutrition Facts

Calories: 596 Saturated Fat: 12 gm
Carbohydrate: 84 gm Fiber: 6 gm
Cholesterol: 113 mg Protein: 8 gm
Fat: 27 gm Sodium: 349 mg

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