Ingredients
2
pounds sweet potatoes (about 5 medium)
3/4
cup packed brown sugar
1/2
cup 2% of reduced-fat milk
2
tbsp. of butter, softened
1
tsp. of vanilla extract
1/2
tsp. of ground cinnamon
1/2
tsp. of five-spice powder or pumpkin pie spice
1/4
tsp. of 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.
3.
Place sweet potatoes on a baking sheet. Bake at 375° for 1 hour and 15 minutes or until tender.
5.
Peel and discard skins.
6.
Place the pulp in a medium bowl, and mash.
7.
Add 3/4 cup brown sugar and the next 8 ingredients (through eggs) to pulp.
8.
Beat with a mixer at medium speed until well blended.
9.
Fit refrigerated pie dough into a 9-inch pie plate; fold edges under, and flute.
10.
Pour sweet potato mixture into pie shell.
11.
Bake at 375° for 55 minutes or until a knife inserted in center comes out clean.
12.
Cool pie completely on a wire rack.
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