Servings | 16 |
---|---|
Preparation Time | 20 Minutes |
Cook Time | 1 Hour, 10 Minutes |
Total Time | 1 Hour, 30 Minutes |
Difficulty | Intermediate |
Main Ingredient | Milk; Eggs; Sweet Potatoes |
Category | Dairy; Eggs; Vegetables |
Meal | Brunch; Lunch; Dinner |
Type | Main Dish; Side Dish; Dessert |
Cuisine | African; American; Fusion |
Cook Method | Baking; Boiling |
Diet |
Crust
11/4 cups flour
1/4 teaspoon sugar
1/3 cup fat-free milk
2 tablespoons vegetable oil
Filling
3 cups sweet potatoes, cubed
1/4 cup white sugar
1/4 cup brown sugar
1/2 teaspoon salt
1/4 teaspoon nutmeg
3 large eggs, beaten
1/4 cup fat-free evaporated milk
1 teaspoon vanilla extract
Preheat an oven to 350ºF.
To make the crust, combine the flour, sugar, evaporated milk, and vegetable oil in a mixing bowl. Using hands, shape the mixture into a smooth ball. Place the ball between two pieces of wax paper and flatten with a rolling pin. Remove the top piece of wax paper and flip the flattened dough into a greased pie pan.
To make the filling, boil 1/2 inch of water and steam the cubed sweet potatoes until tender, about 10 minutes. Mash and set aside. In a bowl, combine the white and brown sugar, salt, nutmeg, beaten eggs, evaporated milk, and vanilla extract. Add the sweet potatoes and mix well.
Pour the sweet potato mixture onto the crust in the pie pan. Bake for 1 hour or until the crust is golden brown. Cool before slicing and serving.
Calories: 147 cal
Total fat: 3g
Saturated fat: 1g
Cholesterol: 40mg
Sodium: 98mg
Potassium: 293mg
Carbohydrate: 27g
Fiber: 2g
Protein: 4g