Sweet Potato Cutie Pies
We’ve gotta admit, there’s something that feels overly indulgent, but at the same time so good—knowing that you can devour an entire decadent pie and no one is going to bother you or even ask for a tiny piece. Well hello, Sweet Potato Cutie Pies! This pie is delicious and scrumptiously satisfying and you can eat the entire thing for only 177 calories! Yep, it’s all yours! And you don’t have to share a sliver—or even a bite. In fact, 9 of your guests get their own pie too!
Psst… we’re always whipping up recipes with sweet potatoes– here’s just a few…
Roasted Sweet Potato Wedges with Pumpkin Dip
Kale Salad with Warm Roasted Sweet Potato and Carrots
Sweet Potato Cutie Pies
10 servings
Ingredients
3 small sweet potatoes, roughly 3 ounces each
2 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)
Directions
Pre-heat the oven to 350F.
Using a fork, stab each sweet potato six 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 and, you are able to use a potato peeler or a knife to remove the skin from the potato.
Cut the potato into chunks and place it in a medium bowl along with the eggs, butter, brown sugar, milk, vanilla, pumpkin pie spice, and cinnamon. Using a fork or whisk, mix the ingredients together completely.
Remove the unbaked piecrust from the box. If the crust is too hard that it starts to break when you unroll it, place it in the microwave for 5-10 sec to soften it. Once soft, unroll the piecrust. Spray the bottom and sides of 10 ramekins with non-stick cooking spray. Next, flip the ramekin upside down, on top of the piecrust and trace around the ramekin with a knife. Remove the ramekin and pick up the sliced circle. Place it inside the ramekin and firmly press it against the bottom and sides of the ramekin. Using a fork, prick the bottom of the crust in 2 separate places.
Pour 1 T. of sweet potato batter into each piecrust evenly. Place the ramekins in the oven for about 20 minutes. After 20 minutes, check the pie to see if it comes out clean when you stick a toothpick or fork in it. If it comes out clean, then you may remove the pie from the oven and allow it too cool. If batter still appears on the toothpick or knife, place the pie back in the oven for 5 minutes at a time until toothpick or knife comes out clean.
After the pies have cooled, use a knife to slice around the edges of the ramekin and carefully pop out the pies. If you desire, you may add a tablespoon of whipping cream to the top. Enjoy!
Nutrition Facts (per serving w/o whipping cream): 177 Calories, 9g Fat, 4g Saturated Fat, 21g Carbohydrate, Protein 3g, 2g Fiber, 133mg Sodium, 43mg Cholesterol
- 3 small sweet potatoes, roughly 3 ounces each
- 2 Eggland’s Best eggs (we use Eggland’s Best 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)
- Directions
- Pre-heat the oven to 350F.
- Using a fork, stab each sweet potato six 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 and, you are able to use a potato peeler or a knife to remove the skin from the potato.
- Cut the potato into chunks and place it in a medium bowl along with the eggs, butter, brown sugar, milk, vanilla, pumpkin pie spice, and cinnamon. Using a fork or whisk, mix the ingredients together completely.
- Remove the unbaked piecrust from the box. If the crust is too hard that it starts to break when you unroll it, place it in the microwave for 5-10 sec to soften it. Once soft, unroll the piecrust. Spray the bottom and sides of 10 ramekins with non-stick cooking spray. Next, flip the ramekin upside down, on top of the piecrust and trace around the ramekin with a knife. Remove the ramekin and pick up the sliced circle. Place it inside the ramekin and firmly press it against the bottom and sides of the ramekin. Using a fork, prick the bottom of the crust in 2 separate places.
- Pour 1 T. of sweet potato batter into each piecrust evenly. Place the ramekins in the oven for about 20 minutes. After 20 minutes, check the pie to see if it comes out clean when you stick a toothpick or fork in it. If it comes out clean, then you may remove the pie from the oven and allow it too cool. If batter still appears on the toothpick or knife, place the pie back in the oven for 5 minutes at a time until toothpick or knife comes out clean.
- After the pies have cooled, use a knife to slice around the edges of the ramekin and carefully pop out the pies. If you desire, you may add a tablespoon of whipping cream to the top. Enjoy!