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Sweet Potato Pie

Vegetarian Times Issue: May 1, 2007 p.71

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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.

Directions

Great for Thanksgiving
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.

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ingredient list

Serves 10

1 medium sweet potato, peeled and cut into 1-inch pieces (about 2 cups)
1/2 cup sugar
1/2 cup light coconut milk
2 large eggs
2 Tbs. cornstarch
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
1 9-inch prepared graham cracker crust

Nutritional Information

Per SERVING:

Calories	194
Protein	3g
Total fat	6g
Carbs	32g
Cholesterol	42mg
Sodium	241mg
Fiber	2g
Sugars	16g

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