Sweet Potato Pie
Creamy, sweet and lightly spiced, this slimmed-down version tastes just like the traditional decadent dessert. If you’re pressed for time, make the pie a few days in advance and freeze it.
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Creamy, sweet and lightly spiced, this slimmed-down version tastes just like the traditional decadent dessert. If you’re pressed for time, make the pie a few days in advance and freeze it.
Ingredients
- 1 medium sweet potato, peeled and cut into 1-inch pieces (about 2 cups)
- 1/2 cup sugar
- 1/2 cup light coconut milk
- 2 large eggs
- 2 Tbs. cornstarch
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. salt
- 1 9-inch prepared graham cracker crust
Preparation
- Preheat oven to 325F.
- Place sweet potato in medium pot, and cover with 1 inch water. Bring to a boil, and reduce heat to medium. Simmer 10 minutes, or until soft. Drain, cool to room temperature, and mash. (You should have 1 cup.)
- Whisk together potatoes, sugar, coconut milk, eggs, cornstarch, cinnamon, ginger and salt in large bowl. Pour into piecrust and bake 50 to 60 minutes, or until set.
- Cool on rack until ready to serve.
Nutrition Information
- Serving Size Serves 10
- Calories 194
- Carbohydrate Content 32 g
- Cholesterol Content 42 mg
- Fat Content 6 g
- Fiber Content 2 g
- Protein Content 3 g
- Saturated Fat Content 1 g
- Sodium Content 241 mg
- Sugar Content 16 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g