This healthier version of the original recipe uses a whole wheat crust and less sugar. And it tastes wonderful! Friends and family might still say this is the best sweet potato pie they have ever had!
Ingredients
- sweet potato: 1 piece (1 pound)
- butter: 0.5 cup (softened)
- white sugar: 0.5 cup
- low-fat milk: 1 cup
- eggs: 2 piece
- ground nutmeg: 0.5 tsp
- ground cinnamon: 0.5 tsp
- vanilla extract: 1 tsp
- unbaked whole wheat pie crust: 1 piece (9 inch)
Metric Conversion
Stages of cooking
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Boil sweet potato whole in skin in a small pot until done, 40 to 50 minutes. Drain, cool sweet potato with cold water, and remove skin.
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Break sweet potato apart in a large bowl. Mix in butter and beat well with an electric mixer. Beat in sugar, milk, eggs, nutmeg, cinnamon, and vanilla extract on medium speed until mixture is smooth. Pour filling into unbaked pie crust.
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Bake in preheated oven until knife inserted in center comes out clean, 45 to 55 minutes. Pie will puff up like a souffle, then sink down as it cools.
