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 • Points +: 7 pts • Smart Points: 9
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!