Are you all sick of leftovers yet? Not me, I love 'em! Of course, after a day or two you might want to reinvent them into something new such as the Turkey Chili I made yesterday. This morning I was eyeing the candied yams in my refrigerator wondering..hmm...what the heck can I do with those? At that moment the pumpkin pie which had been precariously perched on the shelf slid forward and hit the floor...crash! Ugh! Sweeping up shards of Pyrex and pumpkin is not the way I wanted to start my day. The worst part? I had promised Strider a piece of pie when he visits today. Yikes! Not one to go back on my word yet not wanting to make yet another pumpkin pie, I did a bit of research and, remembering my Mom's own fabulous sweet potato pie from my youth, decided to make this recipe. I will be improvising, using up the aforementioned candied yams which may affect the calories & PointsPlus values slightly, but the difference should be nominal.
Sweet Potato Pie
Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1/8th • Old Points: 5 pts • Points+: 7 pts
Calories: 229.3 • Fat: 7.6g • Protein: 3.3 g • Carb: 44.4 g • Fiber: 1.3 g
|Recipe & Photo courtesy of Gina's Skinny Taste|
- 2 (1-1/2 lbs) sweet potatoes
- 2 tbsp light butter, softened
- 3/4 cup packed light brown sugar
- 1/2 cup 1% milk
- 2 large eggs
- 1/2 tsp ground pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 (9 inch) unbaked pie crust
Boil sweet potato whole in skin for 50 to 55 minutes, or until soft. Run cold water over the sweet potato, and remove the skin. Blend potatoes in a blender and pulse for about one minute to remove all fibers.
Place sweet potatoes in a bowl. Add butter, and mix well. Using an electric mixer, mix in sugar, milk, eggs, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
Bake at 350 degrees for 55 to 60 minutes, or until knife inserted in center comes out clean. Serve with cool whip and enjoy!