Ingredients
- 2 * 2 pounds sweet potatoes (about 5 medium)
- 3/4 * 3/4 cup packed brown sugar
- 1/2 * 1/2 cup 2% reduced-fat milk
- 2 * 2 tablespoons butter, softened
- 1 * 1 teaspoon vanilla extract
- 1/2 * 1/2 teaspoon ground cinnamon
- 1/2 * 1/2 teaspoon five-spice powder or pumpkin pie spice
- 1/4 * 1/4 teaspoon salt
- 1/4 * 1/4 teaspoon ground nutmeg
- 3 * 3 large eggs, lightly beaten
- 1/2 * 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Preparation
Step 1
Preheat oven to 375°.
Pierce sweet potatoes several times with a fork. Place sweet potatoes on a baking sheet. Bake at 375° for 1 hour and 15 minutes or until tender. Cool slightly. Peel and discard skins. Place the pulp in a medium bowl, and mash. Add 3/4 cup brown sugar and the next 8 ingredients (through eggs) to pulp. Beat with a mixer at medium speed until well blended.
Fit refrigerated pie dough into a 9-inch pie plate; fold edges under, and flute. Pour sweet potato mixture into pie shell. Bake at 375° for 55 minutes or until a knife inserted in center comes out clean. Cool pie completely on a wire rack.
Nutritional Information
Calories:
289 (30% from fat)
Fat:
9.7g (sat 4.2g,mono 3.7g,poly 0.4g)
Protein:
4.9g
Carbohydrate:
46.1g
Fiber:
3.1g
Cholesterol:
74mg
Iron:
1.3mg
Sodium:
220mg
Calcium:
74mg