Classic Sweet Potato Pie

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 10

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)

Directions:

1. Prepare Cream Cheese Piecrust in a 9-inch pie plate; set aside.
2. Preheat oven to 350°.
3. 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.
4. 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.

By RecipeOfHealth.com