Mock Southern Sweet Potato Pie

This lighter take on a classic Southern pie uses nutrient-rich sweet potatoes and fat-free milk to deliver a comforting dessert with less saturated fat.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (16 servings), not per serving.

• 1 1/4 cups all-purpose flour · 585 kcal in the whole recipe
• 1/4 teaspoon sugar · 4 kcal in the whole recipe
• 1/3 cup fat-free (skim) milk · 75 kcal in the whole recipe
• 2 tablespoons vegetable oil · 264 kcal in the whole recipe
• 1/4 cup white sugar · 206 kcal in the whole recipe
• 1/4 cup brown sugar, packed · 203 kcal in the whole recipe
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg · 6 kcal in the whole recipe
• 3 large eggs, beaten · 358 kcal in the whole recipe
• 1/4 cup fat-free evaporated milk, canned · 86 kcal in the whole recipe
• 1 teaspoon vanilla extract
• 3 cups cooked sweet potatoes, skin removed and mashed · 438 kcal in the whole recipe

Method

1. Preheat your oven to 350°F (175°C). For the crust, combine the flour and sugar in a bowl, then stir in the skim milk and vegetable oil with a fork until a smooth dough ball forms.

   

2. Roll the dough ball between two sheets of waxed paper until it reaches the edges. Carefully peel off the top sheet, invert the crust into your pie plate, and remove the remaining paper.

   

3. In a large bowl, whisk together the white sugar, brown sugar, salt, nutmeg, and beaten eggs, then stir in the evaporated milk and vanilla extract.

   

4. Fold the mashed sweet potatoes into the egg mixture and stir until completely smooth. Pour this filling into your prepared pie crust.

   

5. Bake in the preheated oven for 60 minutes, or until the crust is golden brown and the filling is set. Let cool completely before slicing into 16 portions.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.