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Ingredients
- 1 ½ lb sweet potato
- ¼ C +2 Tbsp Truvia brown sugar substitute
- 2 Tbsp light butter (soft)
- ½ C skim milk
- 2 large eggs
- ¾ tsp pumpkin pie spice
- ½ tsp ground cinnamon
- 1 tsp vanilla
- 1 refrigerated pie crust (9 inch)
Instructions
-
- Add clean sweet potato in a deep pot.
- Cover with water.
- Boil for 50-55 minutes or until soft.
- Remove from the pot and run cold water over the potato.
- Remove the skin.
- Preheat the oven to 350 degrees.
- Put the sweet potato in a blender, you must pulse it for at least 1 minute.
- Scoop the puree potato into a large bowl.
- Mix in the butter.
- Using an electric mixer, add sugar, milk, eggs, pumpkin pie spice, cinnamon,
and vanilla.
- Beat on medium speed until well blended.
- Pour the filling into the unbaked pie crust.
- Bake at 350 degrees for 55-60 minutes.
- Stick a toothpick in the center of the pie to see if it is fully baked.
- If not, return it to the oven and continue to bake.
- Check every 5 minutes until completely baked.
- Set aside to cool slightly.