Sweet Potato Pie
Ingredients
- 3/4 C. all-purpose flour
- 1/3 C. whole wheat flour
- 2 Tbs. granulated sugar
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1/4 C. peanut oil
- 3 Tbs. water ice
- 27 oz. sweet potatoes peeled and mashed
- 1 1/2 C. low-fat milk (1%)
- 1/2 C. fat-free egg substitute
- 1/4 C. granulated sugar
- 1 tsp. vanilla extract
- 1/2 tsp. brandy
- 1/2 tsp. pumpkin pie spice
- 1 dash mace
Directions
To prepare crust, in small bowl, whisk together all-purpose and whole-wheat flours, sugar, salt and cinnamon. Add oil; work in with fingers, until mixture resembles coarse crumbs. Stir in ice water, 1 Tbs. at a time, until mixture forms soft dough. Gather dough into a ball; wrap in
plastic wrap. Refrigerate 1 hour, until chilled. Preheat oven to 400 degrees. Roll dough between 2 sheets of wax paper into a 9" circle. Fit dough into an 8" deep-dish pie plate, pressing to form a stand-up rim. Refrigerate while making filling.
To prepare filling, in large bowl, combine sweet potatoes, milk, egg substitute, sugar, vanilla, brandy, pumpkin pie spice and mace. Spoon filling into crust; bake 10 minutes. Reduce heat to 325 degrees.; bake until filling is firm, 80-90 minutes. Cool completely on wire rack 1 hour before cutting into 12 wedges.
Yield: 12 servings
Per Serving: 194.0 Calories, 5.5 g Total Fat, 1.1 g Saturated Fat, 1.3 mg Cholesterol, 139.7 mg Sodium, 31.8 g Total Carbohydrate, 2.6 g Dietary Fiber, 4.6 g Protein, 61.3 mg Calcium.
From: "The Lazy Gourmet Fights the Battle of the Bulge" by Suzi Ashby
