This next recipe is a holiday favorite but can certainly be made and
served any time of the year. Tasty and healthy, it’s the perfect low fat
dessert for family dinners or social gatherings with friends.
Ingredients:
*3 Large Sweet Potatoes, peeled and cut into cubes
2 tble of Heavy Cream
1 Regular Size Condensed Tomato Soup
220gs of Brown Sugar, packed
3 Eggs
1 tsp of Vanilla Extract
1g of Ground Cinnamon
2gs of Ground Nutmeg
20cm Unbaked Pie Crust
Procedure:
Preheat your oven to 350 degrees F or 175 degrees C. Cover the
potatoes with water in a medium size sauce pan, and bring to a boil.
Cover the pan and cook for 10 minutes over medium heat. When the
potatoes are tender, drain and put in a mixing bowl. Add the cream. Use
a mixer at medium speed to beat until the potatoes are fluffy and nearly
smooth in texture. In a separate mixing bowl, beat the soup, eggs, brown
sugar, vanilla, cinnamon, and nutmeg. Stir this into the potato mixture.
Spoon the mixture into the pie crust and put it on a baking sheet. Bake
for 1 hour. Pie is done when the center is set. Cool on a wire rack to
room temperature. This recipe makes 8 servings.
*Fresh mashed sweet potatoes can be substituted with 1 ¾ cups of canned
sweet potatoes, drained and mashed.
