Sweet Potato Pie
From jones2888 16 years agoIngredients
- Crust shopping list
- 3/4 cup all-purpose flour shopping list
- 1/4 cup + 1 T whole-wheat flour shopping list
- 2 T granulated sugar shopping list
- 1/2 t. salt shopping list
- 1/2 t. cinnamon shopping list
- 1/4 cup vegetable oil shopping list
- 3 T ice water shopping list
- ************************************************** shopping list
- Filling shopping list
- 27 ozs cooked sweet potatoes, peeled and mashed shopping list
- 1 1/2 cups low-fat (2%) milk shopping list
- 1/2 cup fat-free egg substitute shopping list
- 1/4 cup granulated sugar shopping list
- 1 t. vanilla extract shopping list
- 1/2 t. brandy shopping list
- 1/2 t. cinnamon shopping list
- 1/8 t. ground mace shopping list
How to make it
- To prepare crust
- In small bowl, whisk together all-purpose and whole-wheat flours, sugar, salt and cinnamon.
- Add oil; work in with fingers, until mixture resembles coarse crumbs.
- Stir in ice water, 1 T at a time, until mixture forms soft dough.
- Gather dough into a ball; wrap in plastic wrap.
- Refrigerate 1 hour, until chilled.
- Preheat oven to 400 degrees F.
- Roll dough between 2 sheets of wax paper into a 9" circle.
- Fit dough into an 8" deep-dish pie plate, pressing to form a stand-up rim.
- Refrigerate while making filling.
- To prepare filling, in large bowl, combine sweet potatoes, milk, egg substitute, sugar, vanilla, brandy, cinnamon and mace. Spoon filling into crust; bake 10 minutes.
- Reduce heat to 325 degrees F.; bake until filling is firm, 80-90 minutes.
- Cool completely on wire rack 1 hour before cutting into 12 wedges.
- Per serving: 190 cal., 5 g total fat, 1 g sat. fat., 1 mg cholesterol, 132 mg sodium, 32 g total carb., 3 g dietary fiber, 4 g protein, 59 mg calcium
People Who Like This Dish 2
- pieplate Claremont, CA
- jones2888 Columbus, OH
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments