If not, you should.
I don’t know how many years ago it was that I discovered pumpkin cheesecake and we all know that’s just pumpkin pie on steroids. Delicious! But in recent years, neither of my favorite holiday treats have made me feel very good. The flavor is great but I’ve felt lousy after indulging so I quit making it because I thought maybe I was having trouble with the dairy products. I was bummed until I found this recipe that caught my eye because it uses Lactaid–a product I’ve purchased for years but never thought to use in a pie.
I didn’t even notice that what looked like a pumpkin pie in the picture was a sweet potato pie until I read the recipe. I’d never had sweet potato pie before but knew it was similar to pumpkin.
My, oh my, Sweet Potato Pie . . . is delicious!
I thought this recipe was sweeter and a little less dense than my pumpkin pie recipe. I was delighted with it and had to share it. Here is the recipe for you to enjoy.
- 1 (9 inch) pie crust
- 2 cups mashed sweet potatoes
- 1 cup sugar
- 3 eggs, separated
- ½ teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 1 teaspoon fresh lemon juice
- ½ cup melted butter
- 1 cup LACTAID Fat Free Milk
- Preheat oven to 350 degrees F
- Puree mashed sweet potatoes, sugar, and egg yolks together in a food processor or blender until smooth. Pour into a large mixing bowl and add cinnamon, nutmeg, salt, vanilla, lemon juice, melted butter and LACTAID Fat Free Milk. Mix well.
- In a separate bowl, whip egg whites using an electric miser until soft peaks form. Whisk egg whites into pie filling. Pour filling into pie crust.
- Bake pie in the middle of oven for 60-70 minutes or until the center of the pie is lightly firm to the touch, then cool the pie on a wire rack.
Originally the recipe said to use two shells but the ingredients didn’t come close to filling two crusts so I made the recipe again to fill two. I will double the recipe next time since you always need two pies. 😉