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Sweet Potato Pie - w

Source of Recipe

Adapted from Light & Tasty 2002
Sweet Potato Pie - w

WW Points
Serves: 8

2 lbs. sweet potatoes (about 3 medium
3/4 c. packed brown sugar
1/4 c. flour
2 tsp. grated orange peel
1 tsp. pumpkin pie spice
1 tsp. vanilla
1 c. fat-free milk
1/2 c. egg substitute
1 unbaked (9-in.) pastry shell
1/2 c. reduced-fat whipped topping

Bake sweet potatoes at 350� for 1 hour or until very soft. Cool slightly. Cut potatoes in half; scoop out the pulp and discard shells. Place pulp in food processor or blender; cover and process until smooth.

In a bowl, combine the pulp and the next 5 ingredients. Stir in milk and egg substitute until well blended. Pour into pastry shell.

Bake at 375� for 45-50 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours. Garnish with whipped topping. Refrigerate leftovers.

One piece with 1 Tablespoon of whipped topping equals: 319 calories�8 gm fat (4 gm saturated)�6 mg cholesterol�196 mg sodium�56 gm carbohydrate�2 gm fiber�6 gm protein ++++ WWP: 7