• 1 1/2 pounds sweet potatoes
  • 3 tablespoons light butter, softened
  • 3/4 cup packed dark brown sugar
  • 1/2 cup fat-free or 1% milk
  • 2 large eggs
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1 9-inch unbaked whole wheat pie crust


Serves: 6-8 servings


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!


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