This Southern sweet potato pie is made with less sugar and eggs than traditional sweet potato pie. It’s light, easy, creamy and delicious.
3 Tbsp unsalted butter
1/2 cup sugar
1/4 tsp salt
1 large egg yolk
3 Tbsp fresh lemon juice
1 tsp grated lemon zest, plus additional for garnish
1/2 tsp ground cinnamon
3 large sweet potatoes, cooked, peeled and mashed
1 cup fat free evaporated milk
3 large egg whites
1 (9-inch each) prepared pie shell, unbaked
1/4 cup fat free whipped topping (optional)
- Preheat the oven to 350°. In a large bowl, beat together the butter, sugar and salt. Add the egg yolk, lemon juice, lemon zest and cinnamon; mix well. Stir in the sweet potatoes and milk and mix to combine well.
- With a hand mixer, beat the egg whites on high speed until stiff peaks form. Fold half of the egg whites into the sweet potato mixture until combined. Fold in the remaining half of the egg whites until combined. Pour the mixture into the pie shell.
- Bake for about 40 to 50 minutes, or until a knife inserted in the center comes out clean. Cool before serving. Pie can be made 1 day in advance and kept covered and chilled. Serve topped with a dollop of whipped topping and lemon zest for garnish, if desired.
Serving size: 1 slice
Per Serving: Calories: 146 Fat: 4g Saturated Fat: 1g Cholesterol: 30mg Sodium: 161mg Carbohydrates: 24g Fiber: 2g Protein: 4g
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Date Last Reviewed: February 6, 2017
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Dietary Review: Jane Schwartz, RD