Sweet Potato Pie

SUBMITTED BY: Taste of Home Test Kitchen

"Take a bite of this classic Southern dessert and you'll never guess it's been lightened up. The pleasing pie gets great fall flavor from a hint of pumpkin spice. --Test Kitchen"

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PREP TIME	1 Hr 20 Min
COOK TIME	45 Min
READY IN	2 Hrs 5 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

2 pounds sweet potatoes
3/4 cup packed brown sugar
1/4 cup all-purpose flour
2 teaspoons grated orange peel
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup fat-free milk
1/2 cup egg substitute
1 (9 inch) unbaked pastry shell
1/2 cup reduced-fat whipped topping

DIRECTIONS

Bake sweet potatoes at 350 degrees F for 1 hour or until very soft. Cool slightly. Cut potatoes in half; scoop out the pulp and discard shells. Place pulp in a food processor or blender; cover and process until smooth.
In a bowl, combine the pulp, brown sugar, flour, orange peel, pumpkin pie spice, vanilla and salt. Stir in milk and egg substitute until we blended. Pour into pastry shell.
Bake at 375 degrees F for 45-50 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours. Garnish with whipped topping. Refrigerate leftovers.

FOOTNOTE

Nutritional Analysis: One serving (1 piece with 1 tablespoon whipped topping) equals 319 calories, 8 g fat (4 g saturated fat), 6 mg cholesterol, 196 mg sodium, 56 g carbohydrate, 2 g fiber, 6 g protein.