Sweet Potato Pie
Creamy, sweet and lightly spiced, this slimmed-down version tastes just like the traditional decadent dessert. If you’re pressed for time, make the pie a few days in advance and freeze it.
1 medium sweet potato, peeled and cut into 1-inch pieces (about 2 cups)
½ cup sugar
½ cup light coconut milk
2 large eggs
2 Tbs. cornstarch
1 tsp. ground cinnamon
½ tsp. ground ginger
½ tsp. salt
1 9-inch prepared graham cracker crust
- Preheat oven to 325F.
- Place sweet potato in medium pot, and cover with 1 inch water. Bring to a boil, and reduce heat to medium. Simmer 10 minutes, or until soft. Drain, cool to room temperature, and mash. (You should have 1 cup.)
- Whisk together potatoes, sugar, coconut milk, eggs, cornstarch, cinnamon, ginger and salt in large bowl. Pour into piecrust and bake 50 to 60 minutes, or until set.
- Cool on rack until ready to serve.