Classic Sweet Potato Pie

Yield: 10 servings (serving size: 1 wedge and 2 tablespoons topping)

Ingredients

• 1  (9-inch) unbaked Cream Cheese Piecrust
• 2  cups  mashed cooked sweet potato (about 1 1/4 pounds)
• 1  cup  evaporated fat-free milk
• 3/4  cup  sugar
• 1  teaspoon  vanilla extract
• 1/2  teaspoon  grated lemon rind
• 1/2  teaspoon  ground cinnamon
• 1/4  teaspoon  salt
• 1/4  teaspoon  ground nutmeg
• 2  large eggs
• 1 1/4  cups  frozen reduced-calorie whipped topping, thawed
• Ground cinnamon (optional)

Preparation

Prepare Cream Cheese Piecrust in a 9-inch pie plate; set aside.

Preheat oven to 350°.

Combine sweet potato and next 8 ingredients (sweet potato through eggs) in a food processor, and process until smooth. Spoon mixture into prepared crust. Bake at 350° for 45 minutes or until set; shield edges of piecrust with foil after 20 minutes. Cool completely on a wire rack. Top each serving with whipped topping, and sprinkle with cinnamon, if desired.

Note: Serve with Clos du Bois Late Harvest Semillon 1997 (Knights Valley, $18 per half-bottle), and opulent wine that is long and syrupy in the mouth.

Nutritional Information

Calories:

274 (20% from fat)

Fat:

6.1g (sat 3.5g,mono 1.5g,poly 0.5g)

Protein:

6.5g

Carbohydrate:

48.4g

Fiber:

2.3g

Cholesterol:

76mg

Iron:

1.3mg

Sodium:

223mg

Calcium:

117mg