Today we had our friends Emily and Pete Hays, along with their little son Henry, over for lunch. We had a great time chatting and having the guys get to know each other better (Ben had not met Pete or Emily before, and I had never met Pete). I love cooking for friends, so I decided to make a nice big lunch. The spicy spinach artichoke dip, the ham, and the Fettuccine Alfredo with Red Chard weren’t so much in the low-fat category (thought the Alfredo sauce that I make is low fat for Alfredo sauce, which isn’t saying much) but I decided that the Sweet Potato Pie I made might fit. I did the Weight Watchers recipe calculator on it and it wasn’t bad at all! So I decided that that would be today’s recipe post.
Seasoned much like pumpkin pie, sweet potato pie is a wonderful variation on your fall pies. It is more substantial than pumpkin pie, and since it is made from fresh sweet potatoes is has more texture. It isn’t as creamy, but that is a good thing. I think everyone liked it, we all stopped talking because we were cramming our mouths. This recipe is for 8 slices per pie. I did mine in a big, deep dish pie plate and you can have a good slice worth for 1/2 of the piece that we had (but you might want the whole one after you taste it!)
You may be thinking “wow, two sweet potato recipes in a row.” And yes, I understand. But sweet potatoes are stuffed with nutrients are are very low in calories (and WW points) but still has that satisfying taste that those of us with a sweet tooth (or sweet teeth depending on the severity of your addiction) crave. It’s also a great fall vegetable to add some variety to your seasonal or local cooking. You will notice that I also added curry and cayenne powders into this too. I have decided after much trying that I will add curry and cayenne powder in at least a small amount to every sweeet potato recipe I make, it is amazing the depth that these add to sweet potatoes. You can’t taste them except to notice that the flavor of the ingredient is much richer.
Sweet Potato Pie Points: 6 per slice (8 slices per pie)
Problem: The original recipe had straight up butter and a ton of sugar, as well as 2 full eggs.
Solution: Use light margarine instead of butter, cut the sugar down to let the taste of the sweet potato through, and use 1 egg and 2 egg whites instead.
- 1 pound of sweet potatoes (I found that to be 2 large ones)
- 1/2 cup light margarine
- 3/4 cup sugar
- 1 tsp vanilla
- 1/2 c milk
- 1 egg and 2 egg whites
- 1/2 tsp nutmeg
- 1/4 tsp cinnamon
- 1/8 tsp curry powder
- 2 good dashes of hot cayenne powder
- 1 pie crust (2 if you want to make the leaves on top).
- Wash the sweet potatoes and put them in a large pot of boiling water whole with skins still on. Boil them for 45 min to an hour until they are cooked all the way through. I found that I had to cut them in half to get them to boil fast enough.
- After about 30 min pre heat the oven to 375.
- Once the potatoes have boiled, take them out and put them in a collander. Run cold water over them until you can handle them. Take the boiling water and water your garden.
- Remove the skins. They will peel off easily. Compost the skins.
- Break or cut the potatoes into medium size pieces. Add in the margarine. Beat with an electric mixer until blended.
- Add in the rest of the ingredients (except the pie crust, of course.) Beat until well mixed.
- Put the filling in your pie crusted pie plate.
- If you want to put the leaves on top, they are easy to do. Just cut the shape out of left over pie dough. Make the lines in the middle by putting a long curving slice length wise. That curve will give it the effect of depth. Then put little slices on the side.
- I didn’t get to do it, but if you want to make them brown well, do an egg wash. That is where you take an egg and beat it up well with a little milk. Brush it on the pie dough for a nice brown crust.
- Bake it for 1 hour on 375. When I made it today I had it on 350 for almost an hour and a half. The elevation here always makes things take extra long. If you live lower, do it at 350.