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Categories:
mashed cooked sweet potato milk sugar vanilla lemon rind ground cinnamon salt ground nutmeg eggs frozen reduced-calorie whipped topping ground cinnamon
Viewed: 134 - Published at: 3 years agoIngredients
- 2 cups mashed cooked sweet potato (about 1 1/4 pounds)
- 1 cup evaporated fat-free milk
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon grated lemon rind
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1 1/4 cups frozen reduced-calorie whipped topping, thawed
- Ground cinnamon (optional)
Method
- Prepare Cream Cheese Piecrust in a 9-inch pie plate; set aside.
- Preheat oven to 350°.
- Combine sweet potato and next 8 ingredients (sweet potato through eggs) in a food processor, and process until smooth. Spoon mixture into prepared crust. Bake at 350° for 45 minutes or until set; shield edges of piecrust with foil after 20 minutes. Cool completely on a wire rack. Top each serving with whipped topping, and sprinkle with cinnamon, if desired.
- Note: Serve with Clos du Bois Late Harvest Semillon 1997 (Knights Valley, $18 per half-bottle), and opulent wine that is long and syrupy in the mouth.
