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Sweet Potato Pie

Sweet Potato Pie

"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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2 h 5 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.


  • 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.

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this recipe was excellent! i loved it.. and so did my family.

This was really good. A lot like a pumpkin pie. Mine took a little longer than 50 minutes to bake, but it was really good. I will definitely make it again.

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