Sweet Potato Pie | Recipes | Cook For Your Life
sweet potato, orange zest, greek yogurt, pie- anti-cancer recipes- cook for your life

Sweet Potato Pie

4
Rated 4 out of 5
4 out of 5 stars (based on 5 reviews)

Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 8 servings
Carrot Icon for Number of Ingredients Size 10 ingredients

This is one low-fat holiday treat that won’t disappoint. Rather than adding a ton of sugar, the key to this deliciously spiced pie is to bake the sweet potatoes first to bring out their...


Ingredients

  • 1½-pounds sweet potatoes, about 2 medium sized scrubbed
  • 1 teaspoon orange zest, or to taste (optional)
  • 1 teaspoon ground cardamom (½ teaspoon if freshly ground)
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt
  • 3 large eggs, separated
  • ½ cup sugar
  • ¾ cup plain 2% yogurt (see Chef Tips)
  • 1 recipe Basic Whole-Wheat Tart Dough or frozen whole-wheat pie shell, par baked (optional, see Chef Tips)
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Nutrition Facts

Calories

165 cals

Fat

3 g

Saturated Fat

1 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

1 g

Carbohydrates

31 g

Sugar

17 g

Fiber

3 g

Protein

5 g

Sodium

202 mg

Directions

  1. Preheat the oven to 350 degrees. Pierce the sweet potatoes a few times with a fork, then place on a baking sheet. Bake in the oven until tender when poked with knife.
  2. Let the sweet potatoes cool slightly, then peel. Puree with orange zest, cardamom, cinnamon, vanilla, and salt. Set aside in large bowl.
  3. In a small bowl, lightly whisk the egg yolks until fluffy, then add in the sugar and beat until light yellow and creamy, about 1 minute. Stir into the potato mixture along with the yogurt until evenly combined.
  4. In a separate bowl, using an electric hand mixer, whisk the egg whites until soft peaks are formed. Using a wooden spoon or spatula, fold 1 tablespoon of the egg whites into the sweet potato mixture to break it up, then gently fold in the rest in 3 batches. Don’t overmix - a few white streaks should remain. Pour into buttered baking pan or into a pie crust.
  5. Bake for 35 to 40 minutes, or until the center is firm and has set.
  6. Let cool completely, then serve at room temperature or cold from the fridge.

Chef Tips

Please do not use fat-free yogurt — you don’t need to. Cup for cup, whole milk or 2% yogurt has more than 20 times less fat than butter, making this pie filling naturally low-fat. If you are using Greek yogurt, use ½ cup of yogurt whisked with ¼ cup milk.

For convenience don’t hesitate to use an 9-inch store bought whole-wheat pie crust.

When whisking the egg whites adding a small pinch of cream of tartar will ensure perfect results every time.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society


Comments

No Title

Rated 4 out of 5
September 18, 2018
anonymous

No Title

Rated 4 out of 5
September 6, 2015
anonymous

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