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Sweet Potato Pie

4.87 from 15 votes

Still looking for the perfect Thanksgiving dessert? This easy, healthier version of the classic sweet potato pie recipe is always a hit!

Prep Time: 1

Cook Time: 1

Total Time: 2

Yield: 10 servings

Course: Dessert

Cuisine: American

Ingredients

1-1/2 lbs sweet potatoes
2 tablespoons whipped butter (softened)
3/4 cup light brown sugar (not packed)
1/2 cup 1% milk
2 large eggs
1/2 teaspoon ground pumpkin pie spice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 9 inch unbaked pie crust

Instructions

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!

Notes

To Store Leftovers

Refrigerator: Wrap the pie in the pan or transfer leftovers to an airtight container. Refrigerate for up to 4 days.

Freezer: To freeze, wrap the pie tightly in the pan or place individual slices in an airtight container or freezer bag. Sweet potato pie can be frozen for up to 2 months. Thaw in the refrigerator before serving.

Nutrition

Serving: 1slice, Calories: 208kcal, Carbohydrates: 38g, Protein: 3.5g, Fat: 6.5g, Saturated Fat: 2.5g, Cholesterol: 41mg, Sodium: 135mg, Fiber: 2g, Sugar: 15g

- WW Points: 7

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