Lighter Sweet Potato Pie

I had 3 sweet potatoes hanging around, so I decided to try making a sweet potato pie.  Since I was serving this with dinner, ("Hey kids, how often do you get to eat pie with dinner?")  I decided to look for a lighter version.  Other then the large amount of brown sugar,  it uses minimal fat.  (the Crisco in the single pie crust more then makes up for that)  And oh,  it tastes delicious!

This recipe comes from the blog Gina's Skinny Recipes.


2  sweet potatoes  (1  1/2 lbs)
2 tablespoons light butter, softened  (I had only regular butter, it still came out)
3/4 cup packed light brown sugar
1/2 cup 1% milk
2 large eggs
1/2 teaspoon ground pumpkin pie spice (see below for recipe)
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1  9 inch unbaked pie crust (see below for recipe)

• Boil sweet potatoes whole in skin until soft
• Run cold water over and remove skin
• Blend potato in a blender and pulse for about 1 minute, to remove all fibers
• Place sweet potatoes and butter in a bowl and mix well
• Using an electric mixer, mix in sugar, milk, eggs, spices and vanilla
• Beat until smooth
• Pour into pie crust
• Bake at 350 degrees for 55+ minutes, or until knife inserted in center comes out clean

Pumpkin Pie Spice:  (since, I didn't have any in the house, I decided to make my own)

1 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon nutmeg

1/8 teaspoon ground cloves

• Mix together

Ma's Single Pie Crust:

1 cup flour

1/3 cup Crisco

3 to 4 tablespoons ice water

• Mix flour and Crisco together
• Mash to pea size
• Add ice water to form 1 crust
• I do not roll out the crust.  I take pieces of crust and gently fit the pieces into the bottom and sides of the pie plate

-Queenie Cuisine