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Sweet Potato Pie

Served with dinner or as a dessert, this pie boasts a medley of holiday flavors such as cinnamon, ginger, and cloves.
Sweet Potato Pie

Submitted By:

Dietary Interests: Diabetes Friendly , Vegetarian

Allergens: Dairy , Gluten

Yield:

(3 pies)

Total Time:

1 Hour 30 Minutes 1 Second

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

(3 pies)

Total Time:

1 Hour 30 Minutes 1 Second

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

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

  1. Heat the oven to 425°F (220°C).
  2. 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.
  3. Start the blender on its lowest speed and slowly increase to Variable 5.
  4. Blend for 15 to 20 seconds or until smooth.
  5. Pour into three 9-inch (23 cm) unbaked pie shells.
  6. Bake for 15 minutes. Reduce oven temperature to 350°F (180°C). Bake for 40 minutes.
  7. 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

  1. Heat the oven to 425°F (220°C).
  2. 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.
  3. Start the blender on its lowest speed and slowly increase to Variable 5.
  4. Blend for 15 to 20 seconds or until smooth.
  5. Pour into three 9-inch (23 cm) unbaked pie shells.
  6. Bake for 15 minutes. Reduce oven temperature to 350°F (180°C). Bake for 40 minutes.
  7. Filling will be soft but firms up as it sets and cools. Chill and serve.