Sweet Potato Pie
Served with dinner or as a dessert, this pie boasts a medley of holiday flavors such as cinnamon, ginger, and cloves.
Ingredients
- 720 ml (3 cups) nonfat evaporated milk
- 240 ml (1 cup) egg substitute
- 120 ml (½ cup) honey
- 1.1 kg (3 ½ ) sweet potato, 3.5 cup cooked, mashed
- (1 teaspoon) salt, optional
- (2 teaspoons) ground cinnamon
- (1 teaspoon) ground ginger
- (½ teaspoon) ground cloves
- (3 ) whole wheat pie shell
Directions
- Heat the oven to 425°F (220°C).
- Place milk, large egg substitute, honey, sweet potatoes, salt, optional, ground cinnamon, ginger, and cloves into the Vitamix container in the order listed and secure lid.
- Start the blender on its lowest speed and slowly increase to Variable 5.
- Blend for 15 to 20 seconds or until smooth.
- Pour into three 9-inch (23 cm) unbaked pie shells.
- Bake for 15 minutes. Reduce oven temperature to 350°F (180°C). Bake for 40 minutes.
- Filling will be soft but firms up as it sets and cools. Chill and serve.
Ingredients
- 720 ml (3 cups) nonfat evaporated milk
- 240 ml (1 cup) egg substitute
- 120 ml (½ cup) honey
- 1.1 kg (3 ½ ) sweet potato, 3.5 cup cooked, mashed
- (1 teaspoon) salt, optional
- (2 teaspoons) ground cinnamon
- (1 teaspoon) ground ginger
- (½ teaspoon) ground cloves
- (3 ) whole wheat pie shell
Directions
- Heat the oven to 425°F (220°C).
- Place milk, large egg substitute, honey, sweet potatoes, salt, optional, ground cinnamon, ginger, and cloves into the Vitamix container in the order listed and secure lid.
- Start the blender on its lowest speed and slowly increase to Variable 5.
- Blend for 15 to 20 seconds or until smooth.
- Pour into three 9-inch (23 cm) unbaked pie shells.
- Bake for 15 minutes. Reduce oven temperature to 350°F (180°C). Bake for 40 minutes.
- Filling will be soft but firms up as it sets and cools. Chill and serve.