Nov 12, 2010

Sweet Potato Pie




In the spirit of the holidays I 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 beat-carotene and vitamin C. For a crust-less version, spray a pie dish with baking spray, pour into pie dish and bake. This works out to 148 calories, or 3 points per slice. (I prefer mine with the pie crust, it's really worth the extra points!)



Sweet Potato Pie
Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1/8th • Old Points: 5 pts • Points+: 7 pts
Calories: 229 • Fat: 8 g • Protein: 3.3 g • Carb: 44.4 g • Fiber: 1.3 g  

Ingredients:
 
  • 2 (1-1/2 lbs) sweet potatoes
  • 2 tbsp light butter, softened
  • 3/4 cup packed light brown sugar
  • 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

Directions:

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.

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.

Bake at 350 degrees for 55 to 60 minutes, or until knife inserted in center comes out clean. Serve with cool whip and enjoy!

75 comments :

  1. yum yum...going on the thanksgiving menu RIGHT NOW! thanks Gina!

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  2. Yum this looks delicious! My aunt likes to do this "trick" at thanksgiving, everyone always thinks they are eating pumpkin pie, it almost tastes exactly the same.

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  3. Get me a fork! Is that just cool whip on top? Looks de-lish!!

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  4. That sounds good. I will defiantely try it. Does anyone have an idea for a healthy version of pie crust. I don't really want to use a premade crust but I don't want a pie without crust either lol

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  5. I like this better than pumpkin pie! I should have mentioned... Adjust your spices to your taste. If you like nutmeg, add some too!

    Low fat pie crust is quite a challenge, another thing you can do is cut the pie in 10 slices.

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  6. I love love love sweet potato pie - I can't wait to try out this version for Thanksgiving!

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  7. mmh...that just looks delicious!! mouthwatering...

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  8. Thank you so much. I grew up on traditional southern sweet potato pie! I can't wait to try this one!

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  9. I made a Sweet Potato Pie one year and it absolutely beat the heck out of Pumpkin Pie. Thanks for the reminder. Sweet potatoes are amazing and can be used in so many great ways besides the sickening sweet mashed casserole with marshmallows on top.

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  10. Sweet potato pie is my all-time favorite! Thanks for posting a lower-fat version!

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  11. The pie looks so cute with the cream on top. :)

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  12. i love sweet potato anything! i will have to try it but with the crust too. LOL xoxo

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  13. Really silly question: did you use sweet potatoes or yams? I love them both but I love the color yams give.

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  14. My favorite desert! Looks great and tastes better!

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  15. wonderful, a low fat version of my all time favourite desert. Can't wait to try it, thanks!

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  16. Pumpkin pie spice is not available here - could you suggest a substitute, please.

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    Replies
    1. pumpkin pie spice is a mix of many spices, you can easily make it.

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  17. Angela Sabot11/13/10, 7:52 AM

    Thank you! I just recently saw a sweet potato pie recipe and thought "you know, I love pumpkin pie and I love sweet potatoes...I should try that some time". Have been meaning to search for a lightened-up recipe...you saved me the time! :)

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  18. I used sweet potatoes. Yams would work too.

    If you don't have pumpkin pie spice, substitute with cinnamon, ginger, nutmeg and allspice.

    Angela, I actually like sweet potato pie better, but they are both so good! I like mine warm, with a bit of cream on top :)

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  19. Made this today and it came out great. I'd never had sweet potato pie before, not sure why. I love sweet potatoes, and pie, so of course I love it!

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  20. Thank you! Thank you!! Thank you!!!

    I can not wait to try this!! I love Sweet Potato Pie... thank you!!!

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  21. Judi said... Can I use graham cracker crust for this recipe? Thanks.

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  22. YUM!!!! Boy, does this look good! I am copying this recipe and hope to make it! Thanks for sharing.
    Best,
    Gloria

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  23. Could this be made diabetic friendly you think. With Splenda. I was also wondering if it would turn out ok as a crustless pie. Any ideas.

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  24. Made it, loved it! My 12 year old is a veggie hater and I did not tell him that this was sweet potato ..... he just assumed it was pumpkin and he ate it and asked for more! I didn't tell him until after his 2nd piece was gone!
    Thank you sooooooo much

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  25. Yes, you can make this with Splenda, Agave or Stevia instead. I think the crust makes the pie.

    This needs to be baked so I'm not sure if graham cracker would work.

    This is a great dessert for veggie haters!

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  26. I'd like to make a pumpkin pie? how much canned pumpkin should I use?

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    Replies
    1. you're kidding, right? posting this on a sweet potato article?

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  27. I'll be making this yummy pie for Thanksgiving. I always use eggs beaters when baking instead of whole eggs. They reduce some fat and calories, but don't change taste or texture.

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  28. I think one large can of pumpkin would work fine.

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  29. I love sweet potato pie, but have never made it. Looks wonderful!

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  30. Can you make the pie and freeze it? Bake it first or assemble and freeze?

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  31. I would partially bake, then freeze, so you can finish baking later.

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  32. Sorry for the silly question.. I'm confused about how much sweet potatoes to use. Is it 2 potatoes at 1.5lbs each, so 3lbs total? Thanks in advance!

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  33. That's ok, it's 1 1/2 lbs total

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  34. Thank you! I'll be making this for Thursday and can't wait to try it! :)

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  35. Angela Sabot11/22/10, 10:33 PM

    Made it and loved it...thanks again!

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  36. I made this today for the first time. I would definitely use the food processor next time to puree the sweet potato after boiling as the blender was not the best tool.

    Also, this made 40% more filling than my one, deep dish pie baker needed. I put the extra in a large ramekin and am baking it along side the pie.

    Also, I made this with a ginger snap crust using crushed ginger snaps and light butter.

    I know they say to never debut a new recipe on a holiday so we'll see how I do!

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  37. I just wanted to follow up to say that this pie (which I subbed a ginger snap crust) was THE hit of Thanksgiving. I had about 1/3 of the pie left over and had it over the next two mornings for breakfast. And, because I had a can of pumpkin, I made just the filling today (and since WW changed it's program, the pumpkin puree is now 0 points). SCRUMPTIOUS!

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  38. I made this recipe for Thanksgiving and it was a huge hit! My kids loved it and they thought it was pumpkin pie. It will be one of my traditions to bring this pie. Thank you!

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  39. It's a great way to enjoy sweet potatoes, don't you think?

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  40. I stumbled across your blog recently when looking for a sweet potato pie recipe. Wow! This one is great! I made a homemade spelt crust and sweetened it with agave and stevia. Adjusted it all to P+, my version being higher but that's OK. It was totally worth it. It was delicious and the texture of the sweet potatoes was very good. I used a stick blender to get rid of the fibers. Definitely a keeper. Thanks!

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  41. Delicious...taste just as good as my grandmothers. I love this site recipes are so much better tha WW.

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  42. Looks good! Can I make it crustless? If I did- do you know how many ww points are saved??

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  43. Yes, you can, it was 2 points less with the old plan, not sure with points plus.

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  44. This comment has been removed by the author.

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  45. Gina, I made this pie for a dinner at my mom's this past Saturday. It was delicious! Even my kids who won't eat sweet potatoes (don't know why) loved it. I did use my food processor which made it super smooth. It was the perfect amount of filling for the crust (right to the top and didn't run over). I used a storebought crust (store brand even). We didn't have whipped cream to top it with, but my kids used light vanilla ice cream. I loved it just as it was. :) Very, very yummy! Thanks for the recipe.

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  46. Gina, Saw that another commenter was looking for a low fat crust. I suggest rolling your crust out a little thinner to save on calories! I just buy refrigerated crust, let it warm up a little, then roll it out a little more. Place it in the pie dish as usual, and trim the excess. I weighed it the first time I did it, and took off about 25% of the starting weight! It was about an inch and a half that got trimmed all the way around. No one has ever noticed! :)

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  47. Amanda, I'm a sucker for pie myself! Glad you all liked it!

    Lauren, awesome tip!!! I'll remember that for next time.

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  48. Gina, I made this and then got too scared to taste it! As it turns out Sweet Potato Pie tastes amazing. I love it!!!

    I also blog all about my cooking mishaps- every single recipe I have ever used is from your site. I've been telling everyone I know about it!

    http://laur-kent.blogspot.com/

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  49. I cannot wait till tmrw so I can make this pie! I do not have pumpkin pie spice, but I read what you recommended as substitutes! For now, I will have to dream about it... :)

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  50. Hey,

    I can't wait to try this recipe. Is there anything I can substitue for the milk? I keep kosher and would like to make this to go with chicken so it would have to be dairy free.

    Any ideas?

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  51. Why not use rice milk, coconut milk or almond milk.

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  52. question...is 1&1/2 pounds of sweet potato about 2 cups of sweet potato?

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  53. Gina I am confused about which sweet potato variety to use. My local market has two varieties, 1 with a dark red skin and white flesh and 1 with a brown skin and orange flesh. Which did you use?

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  54. Do you think I can use buttercup squash instead of sweetpotatoes?

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  55. I used the one with orange flesh. Yams would work as well. Buttercup squash may be ok, I haven't tried it but why not!

    rose, yes a little less than 2 cups.

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  56. I made my pie with soy milk instead of 1% milk. Used Splenda brown sugar instead of regular brown sugar. Same as others, I pureed my sweet potatoes in a food processor and would definitely recommend this as well. Finished product was topped with fat-free Cool Whip. I liked the pie warm but my honey said it was even better cold! This recipe is a real keeper for me, especially since I've been getting lots of sweet potatoes in my CSA! It's not overly sweet but still does give you that good holiday feeling. Love it!

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  57. I am brand new to the cooking world and this was the first pie I've ever baked. It turned out perfectly and everyone loved it! Thank you so much! I am definitely full of cooking confidence now and will try more of your recipes today!

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  58. Made this tonite and it was WONDERFUL!! My husband who wasn't sure about liked it more then the pumpkin pie I made.

    Thanks!!!

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  59. Made this last night... SO YUMMY! I used yams instead of sweet potatoes but only because the sweet potatoes at my store didn't look so hot right now. My mom always uses yams in her recipe anyway. Also it took almost a half hour longer for it to cook thru than what it says on your recipe but that might just be my oven. Anyway I am totally making this again, thank you!

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  60. Can I use oil instead of butter? How much should i use?

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  61. Error when trying to email recipes.

    Email functionality is currently unavailable. Please contact support@printfriendly.com if you are a site owner

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  62. can you use canned sweet potatoes?

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  63. can you use light butter in any recipe that calls for butter?

    thanks

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  64. i would like to try this recipe, bt I can't eat pumkin, so can I jus us sweet potato

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  65. I've just stumbled across this recipe and am about to make however to solve the crust issue, I'm planning on using FILO dough. I used that for my pumpkin pie and it was really good! I'm also going to do individual ones in a muffin tin. Easier to transport that way. ;-)

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  66. Great recipe, but I would use slightly less brown sugar. I made the crustless version and, the next morning warmed a couple of tablespoons of this and mixed it in my steel cut oats. Delicious!

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  67. This is AMAZING!!! My sweet potato hating husband and in-laws absolutely loved it. I used less brown sugar and didn't add butter (unintentionally, but I noticed no difference). We fought over the last piece. This is similar to pumpkin pie in flavor, but tastes so much better. It has a fluffier texture, somehow. I have made it several times and will be making it many more times in the future.

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  68. My pie is in the oven and I cannot wait to get a slice. It is making the house smell amazing! I was wondering if you could use nonfat evaporated milk to give the pie a richer flavor? Would this throw off the points... Thanks!
    Also thank you so much for your recipes and post, I also made your mac and cheese tonight and it was to die for. I continue to lose weight because of your recipes.

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  69. I am making this for a teacher dinner for my son's school and was wondering if this pie can be made a day ahead of time and still be fine? If so how would you recommend storing it overnight? Thank you so much for all the wonderful recipes you share.

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  70. sweet potatoes or yams?

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