Low-Fat Sweet Potato Pie
A creamy, low-fat sweet potato pie with warming spices, perfect for a light dessert or holiday treat that highlights natural sweetness and comforting flavors.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine mashed sweet potatoes with salt, nutmeg, cinnamon, and ginger.
- In a separate bowl, beat the Egg Beaters until well blended.
- Add the beaten eggs and low-fat evaporated milk to the sweet potato mixture, stirring until smooth.
- Pour the mixture into a prepared pie crust.
- Bake for 45 minutes or until the filling is set and a knife inserted into the center comes out clean.
- Allow the pie to cool slightly before serving.
Tips & Substitutions
To enhance the flavor of your Low-Fat Sweet Potato Pie, consider adding a splash of vanilla extract or a tablespoon of maple syrup for added sweetness. If you'd like a gluten-free version, use a gluten-free pie crust. For a creamier texture, substitute the low-fat evaporated milk with almond milk or a dairy-free alternative. Don't skip the cooling step as it helps the filling set perfectly.
Serving Suggestions
Serve this Low-Fat Sweet Potato Pie warm or at room temperature, topped with a dollop of low-fat whipped cream or a scoop of Ezra'S Homemade Ice Cream(One Gallon) for a delightful contrast. It pairs well with a side of fresh fruit salad or a light green salad to balance its sweetness. For a festive touch, sprinkle some toasted pecans on top.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place individual slices in the microwave for about 30-45 seconds or warm the entire pie in a 350°F oven for about 15-20 minutes. Ensure it’s heated through without drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Fat Sweet Potato Pie contains roughly 32 calories, with 0g protein, 4g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 905mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh sweet potatoes instead of canned?
Yes, you can use fresh sweet potatoes! Boil or roast them until tender, then mash. You'll need about 2 cups of cooked sweet potatoes to replace the two cans. This will give the pie a fresher flavor and is a great way to use seasonal produce.
Is it possible to make this pie vegan?
Absolutely! You can substitute Egg Beaters with a flaxseed or chia seed mixture (1 tablespoon of flaxseed or chia seeds mixed with 2.5 tablespoons of water per egg). Use a plant-based milk, like almond or coconut milk, to keep it vegan-friendly while maintaining creaminess.
How do I know when the pie is done baking?
The pie is done when the filling is set and a knife inserted into the center comes out clean. It should have a slight jiggle, but not be liquid. A golden brown crust also indicates it's ready. Remember, it will firm up a bit more as it cools.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).