A healthy and delicious version of the classic sweet potato pie – a perfect, easy sweet potato dessert recipe for Thanksgiving!
3/4cuplight brown sugar(not packed)
1/2tspground pumpkin pie spice
19 inch unbaked pie crust
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!
With Crust: 6 Purple, 8 Blue, 9 Green per sliceCrustless: 3 Purple, 5 Blue, 6 Green per slice