The Colorful Plate
Desserts

Sweet Potato Pie–Modified **

1. Preheat oven to 350° .
2. Cook sweet potatoes in microwave on high until knife pierces center easily–about six 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: 8 Nutrition Facts

** The original Sweet Potato Pie recipe is high in fat but also high in fiber. To reduce the fat content, use fat-free sweetened condensed milk and dessert topping. To reduce cholesterol, use egg substitute. The use of a reduced-fat graham cracker crust can further lower the fat content. Orange juice was substituted for the butter. Eating smaller portions of high calorie/high fat desserts is another way to reduce fat and calorie intake. The portion size is reduced on the above recipe from the original recipe.

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