(Relatively Healthy) Sweet Potato Pie

Most of my extended family is from the South.  Sweet potatoes are very important to Southerners and rightfully so because they’re awesome.  Not only are they tasty just baked with a smidge of cinnamon sprinkled on top, but they’re full of all sorts of vitamins and have been dubbed one of the World’s Healthiest Foods.

Sweet potato pie is one of my favorite things and I found an awesome recipe for it that used something like a pound of sugar and butter, and a cup and a half of corn syrup, but only 1 cup of sweet potatoes.   So I modified the recipe because sweet potatoes are already pretty darn sweet and I want to be able to have some sweet potato pie without feeling like I might have a heart attack right that second.

Sweet Potato Pie

  • 3 T. all-purpose flour
  • 3/4 C.  sugar
  • 3 C. mashed sweet potatoes 
  • 2 eggs
  • 1/8 C. light corn syrup
  • 1/2 t. ground nutmeg
  • 1 t. cinnamon
  • 1 t. vanilla
  • Pinch salt
  • 1/4 C. butter
  • 3/4 C. evaporated skim milk 
  • 1 (9 inch) unbaked pastry shell (I’m a slacker and used a store-bought crust)

In a large mixing bowl, combine the flour and sugar. Add potatoes, eggs, corn syrup, nutmeg, cinnamon, vanilla, salt, butter and evaporated milk; beat well. Pour into pastry shell. Bake at 350 degrees F for 55-60 minutes.


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