The Sensitive Kitchen

Thursday, October 10, 2013

Sweet Potato Pie

I got the idea for this pie looking in the fridge at a container of already-roasted sweet potatoes and then in the freezer at an unbaked pie shell. Next time I think I'll add some fresh grated ginger and maybe some vanilla extract.
20 ounces sweet potatoes, roasted whole, then peeled
1 1/4 c nonfat vanilla Greek yogurt
3/4 c Sucanat or other dark brown sugar
1/2 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1/4 tsp salt
3 eggs
1 9" deep-dish frozen pie shell
Preheat oven to 350. Place sweet potatoes in work bowl of a food processor; process until well blended. Add yogurt, brown sugar, spices, eggs and salt; process until well combined. Pour batter into pie shell; smooth top with wet fingertips. Bake 1 hour or until done. Remove from oven; set on rack to cool. Refrigerate any leftovers.

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