Sweet Potato Pie W/ Crust
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Pies | 8 | Servings | |
INGREDIENTS
| Vegetable Cooking Oil Spray | ||
| 2 | c | Graham Cracker Crumbs |
| 2 | t | Ground Cinnamon |
| Lg.Egg White | ||
| 4 | Baked Med.Sweet Potatoes | |
| 6 | Lg.Egg Whites | |
| 1/4 | t | Ground Nutmeg |
| 1/4 | t | Ground Cloves |
| 1/4 | t | Ground Allspice |
| 1/4 | t | Ground Ginger |
| 2 | T | Vanilla |
| 1 | T | Honey |
| 5 | T | Pure Maple Syrup |
| 6 | oz | Light Cream Cheese |
| 1/4 | c | Orange Juice |
INSTRUCTIONS
Preheat oven to 350 degrees. Spray a 10-inch round pie pan to coat well. Put remaining crust ingredients in bowl of food processor and pulse 5 times or mix with pastry blender. Transfer to pie pan and press down firmly, covering bottom evenly. FILLING: Peel the sweet potatoes & mash with fork. Transfer to blender, add remaining ingredients, whip til smooth, scraping sides of blender as necessary. Pour filling into crust. Bake at 350 for 30 to 45 minuets, until the center of the pie is firm and not sticky to the touch. Cool on a rack for 30 minuets, then refrigerate for 1 hour. Calories per serving 211--Fat per serving 5.7 grams Posted to recipelu-digest by jeryder@juno.com (Judy E Ryder) on Mar 04, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 24
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 26.3mg
Carbohydrates: 4g
Fiber: <1g
Sugar: 3.3g
Protein: <1g