Light Sweet Potato Pie

1. 1

   Bake sweet potatoes at 350u00b0 for 1 hour or until very soft. Cool slightly. Cut potatoes in half; scoop out the pulp and discard shells. Place pulp in a food processor or blender; cover and process until smooth.

2. 2

   In a large bowl, combine the pulp, brown sugar, flour, orange zest, pumpkin pie spice, vanilla and salt. Stir in milk and egg substitute until well blended. Pour into pastry shell.

3. 3

   Bake at 375u00b0 for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 2 hours. Garnish with whipped topping. Refrigerate leftovers.

* Per serving · 4 servings · Values may vary.

No additional tips available.