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Five-Spice Sweet Potato Pie

Photo: Jan Smith
Yield

10 servings (serving size: 1 wedge)

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)

Nutrition Information

  • calories 289
  • caloriesfromfat 30 %
  • fat 9.7 g
  • satfat 4.2 g
  • monofat 3.7 g
  • polyfat 0.4 g
  • protein 4.9 g
  • carbohydrate 46.1 g
  • fiber 3.1 g
  • cholesterol 74 mg
  • iron 1.3 mg
  • sodium 220 mg
  • calcium 74 mg

How to Make It

  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.