Thursday, November 15, 2012
Figgy Sweet Potato Pie
...if I do say so myself.
This pie has the taste of a sweet potato or pumpkin pie with the depth of that awesome fig butter/spread that just takes it to another level. Of course I lightened it up as much as I could without sacrificing taste. This shaves anywhere from 100-150 calories off of traditional sweet potato pie per slice! I think this might be my new favorite pie!
I made the sweet potato puree from scratch because well, that's my job but you could totally use canned if you don't have the time to roast, peel and puree. World Market carries Farmers Market Organic Sweet Potato puree AND Dalmatia Fig Spread so get thee there if there's no Trader Joe's nearby and let's get your new favorite Thanksgiving pie underway.
Figgy Sweet Potato Pie
Here's what you'll need:
1 Pillsbury Deep Dish frozen pie crust
2 big sweet potatoes, roasted and pureed*
4 egg whites
1/3 cup Trader Joe's fig butter*
1/4 cup brown sugar
1 tbsp vanilla bean paste
12 oz Carnation fat free evaporated milk
1 tbsp pumpkin pie spice
If you're roasting in the love, start here. If you're going with canned puree, skip down toward the end of the sweet potato section.
Poke your sweet potatoes with a corn cob holder and microwave for 3 minutes to make them easier to cut.
Cube the sweet potatoes in large chunks with the skin on.
Put the sweet potatoes on a cookie sheet with a Silpat or sprayed with cooking spray and sprinkle some cinnamon on top.
Roast for about 20 minutes in a 400 degree oven or until fork tender.
While you're waiting for the sweet potatoes to cool, poke the bottom and sides of the thawed pie crust and bake for 10-13 minutes in the oven. When the crust is done, reduce the oven temp to 350 degrees.
About 3-5 minutes after coming out of the oven, peel the skin off of the sweet potatoes.
Put the sweet potatoes in your blender or food processor and puree them until smooth.
Put your puree in a large bowl and get your ingredients ready for the party.
Add all of the ingredients to the bowl and whisk together until combined well.
I like to add my spice once it's all come together so it incorporates easier.
Pour the mixture into your baked pie crust.
Place your pie on a cookie sheet to catch any unfortunate mishaps in waiting. Shouldn't have that problem with this pie but it makes it easier to put in and out of the oven without disturbing the pie.
Bake at 350 degrees for 55 minutes.
Move the pie to a rack to cool for 30 minutes. Tip: If you have a long turner spatula (like for fish), it provides great support to move the pie from the sheet to the rack so you don't crack your pie or crust!
Once it's cooled, time to cut a slice and dig in baby!
Nutritional Information per slice: Calories 237 Total Fat 5g Sat Fat 1g Sodium 177mg Potassium 407mg Total Carbs 43g Fiber 2g Sugars 27g Protein 7g Vitamin A 54% Vitamin C 11% Calcium 15% Iron 6%
Nutritional Information per slice using recommended canned puree: Calories 250 Total Fat 5g Sat Fat 1g Cholesterol 2mg Sodium 214mg Potassium 205mg Total Carbs 46g Fiber 2g Sugars 29g Protein 8g
This recipe was linked up with Beyond the Picket Fence and The Crafty Blog Stalker.
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