'Healthified' Recipes: Sweet Potato Pie

12:23 PM, Nov 18, 2010   |    comments
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"Healthified"  Sweet Potato Pie 

Prep Time: 25 Minutes

Start to Finish: 2 Hours 25 Minutes

Pastry 

1 1/4 cups Gold Medal® all-purpose flour

1 teaspoon sugar

1/4 teaspoon salt

1/4 cup vegetable oil

3 to 4 tablespoons fat-free (skim) milk

Filling 

3 egg whites or 1/2 cup fat-free egg product

1/2 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 teaspoon salt

1 1/2 cups mashed cooked dark orange sweet potatoes (about 1 lb uncooked)

1 can (12 oz) evaporated fat-free milk

1/2 teaspoon vanilla  

1.   Heat oven to 425°F. In medium bowl, mix flour, 1 teaspoon sugar, 1/4 teaspoon salt and the oil with fork until well mixed. Stir in milk, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl. Shape pastry into a ball, using your hands. Press pastry in bottom and up side of 9-inch glass pie plate; flute as desired or press pastry to top edge of pie plate with fingers or fork.

2.   In medium bowl, beat egg whites slightly with wire whisk or egg beater. Beat in remaining filling ingredients. Pour filling into pastry-lined pie plate; carefully place on oven rack. Bake 15 minutes.

3.   Reduce oven temperature to 350°F. Cover edge of pie crust with 2- to 3-inch strip of foil to prevent excessive browning. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack at least 1 hour before serving. After cooling, pie can remain at room temperature up to an additional 5 hours, then should be covered and refrigerated.

8 servings   

High Altitude (3500-6500 ft): Use 9 1/2-inch deep-dish pie plate. Increase fat-free (skim) milk for pastry to 1/4 cup.  

1 Serving: Calories 260 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1g); Cholesterol 0mg; Sodium 200mg; Potassium 310mg; Total Carbohydrate 42g (Dietary Fiber 2g); Protein 7g

% Daily Value: Vitamin A 150%; Vitamin C 6%; Calcium 15%; Iron 8%

Exchanges: 1 Starch, 1 1/2 Other Carbohydrate, 1/2 Vegetable, 1 1/2 Fat

Carbohydrate Choices: 3 

Substitution: Canned sweet potatoes can be substituted for the fresh.

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