Five-Spice Sweet Potato Pie

This southern American dessert is a classic for Kwanzaa celebrations. Five-spice powder is a blend of cinnamon, cloves, fennel seed, star anise, and Szechuan peppercorns that can be found in the spice aisle of most supermarkets. If five-spice powder is unavailable, use pumpkin pie spice.

Yield: 10 servings (serving size: 1 wedge)

Ingredients

• 2  pounds  sweet potatoes (about 5 medium)
• 3/4  cup  packed brown sugar
• 1/2  cup  2% reduced-fat milk
• 2  tablespoons  butter, softened
• 1  teaspoon  vanilla extract
• 1/2  teaspoon  ground cinnamon
• 1/2  teaspoon  five-spice powder or pumpkin pie spice
• 1/4  teaspoon  salt
• 1/4  teaspoon  ground nutmeg
• 3  large eggs, lightly beaten
• 1/2  (15-ounce) package refrigerated pie dough (such as Pillsbury)

Preparation

Preheat oven to 375°.

Pierce sweet potatoes several times with a fork. Place sweet potatoes on a baking sheet. Bake at 375° for 1 hour and 15 minutes or until tender. Cool slightly. Peel and discard skins. Place the pulp in a medium bowl, and mash. Add 3/4 cup brown sugar and the next 8 ingredients (through eggs) to pulp. Beat with a mixer at medium speed until well blended.

Fit refrigerated pie dough into a 9-inch pie plate; fold edges under, and flute. Pour sweet potato mixture into pie shell. Bake at 375° for 55 minutes or until a knife inserted in center comes out clean. Cool pie completely on a wire rack.

Nutritional Information

Calories:

289 (30% from fat)

Fat:

9.7g (sat 4.2g,mono 3.7g,poly 0.4g)

Protein:

4.9g

Carbohydrate:

46.1g

Fiber:

3.1g

Cholesterol:

74mg

Iron:

1.3mg

Sodium:

220mg

Calcium:

74mg