because they have 25% less saturated fat than ordinary eggs)
2 T. butter, soft
1 T. brown sugar
½ c. skim milk
1 t. vanilla extract
1 t. pumpkin pie spice
½ t. cinnamon
Oil in a spray bottle or non-stick cooking spray
1 9’’ unbaked pie crust
Nonfat whipping cream (optional)
Instructions
Pre-heat the oven to 350F.
Using a fork, stab each sweet potato several times in separate spots.
Place in the microwave for about 6 minutes (depending on your microwave) or until very soft and a knife can easily go through them.
Once fully cooked allow, potatoes to cool for roughly 5-7 minutes or until they are not too hot to handle.
Using a potato peeler or knife, remove the skin from the potato and cut the potatoes into chunks.
Place potato chunks into a medium bowl and add eggs, butter, brown sugar, milk, vanilla, pumpkin pie spice, and cinnamon. Using a fork or whisk, mix the ingredients together completely.
Prepare pie crust according to directions on package. Spray the bottom and sides of the pie pan with non-stick cooking spray or oil and place pie crust in pan. Using a fork, prick bottom of the crust in 3 separate places to prevent bubbles from forming.
Pour the sweet potato batter on pie crust evenly. Place in oven for about 20 minutes. Remove pie from oven and stick toothpick or knife in center. If it comes out clean, remove the pie from the oven and allow it to cool. If batter still appears on toothpick or knife, place back in the oven for 5 minutes at a time until toothpick or knife comes out clean.
After the pie has cooled, slice it into 10 pieces. If you desire, add whipping cream. Enjoy!
Recipe by Nutrition Twins at https://nutritiontwins.com/sweeeeeeeet-potato-pie/