Five-Spice Sweet Potato Pie |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
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. 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) |
Directions:
1. Preheat oven to 375°.
2. 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.
3. 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.
|
|