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Playing Slammin’ Sweet Potato Pie


  • 1 ½ pounds sweet potatoes
  • 3 tablespoons light butter, softened
  • ¾ cup packed dark brown sugar
  • ½ cup fat-free or 1% milk
  • 2 large eggs
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground nutmeg
  • One 9-inch unbaked whole wheat pie crust


Serves: 6 to 8


Preheat oven to 350°F.

Boil sweet potatoes in their skins for 45-50 minutes or until soft. Run them under cold water then peel and discard skins.

Blend potatoes in a blender for about one minute to make sure all fibers are broken and potatoes are smooth. Place in a bowl, add butter and mix well. Add sugar, milk, eggs, cinnamon, vanilla extract and nutmeg, and beat on medium speed with a hand mixer until smooth. (Don't beat too much or it will be a soup!  You want some consistency.)

Pour filling into pie crust and bake for approximately 50-60 minutes, or until knife inserted in the center comes out clean. Let it cool before cutting. Enjoy!