Tuesday, November 18, 2014

Lighter Sweet Potato Pie

Lighter Sweet Potato PieIngredients

2 (1½ lbs) sweet potatoes
2 tbsp light butter, softened
¾ cup packed light brown sugar
½ cup 1% milk
2 large eggs
½  tsp ground pumpkin pie spice
½  tsp ground cinnamon
1 tsp vanilla extract
1 (9 inch) unbaked pie crust


Boil sweet potatoes whole in skin for 50 to 55 minutes, or until soft. Run cold water over the sweet potatoes, 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, pumpkin spice 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 if desired and enjoy! 

Makes 8 servings.

Serving Size: 1/8th of a pie
Calories: 229 
Fat: 8 g 
Protein: 3.3 g 
Carbohydrates: 44.4 g 
Fiber: 1.3 g

Recipe courtesy of Gina's Skinny Recipes, www.skinnytaste.com  


  1. Evidence and research is clear that It's not fat that's the problem, it's sugar! Use real butter and milk. Don't substitute good for bad. And Cool Whip is nothing but chemicals. Use real whipped cream instead - 15 calories a serving.