Health

Sweet Potato Pie with Pumpkinseed Crunch

sweet-potato-pie Kate Sears

Ingredients

  • 1
  • 1 1/2 pounds sweet potatoes, baked and mashed
  • 2 large eggs
  • 2 large egg whites
  • 1/2 cup plus 1 tablespoon maple syrup
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon grated whole nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons turbinado or raw sugar
  • 1/2 cup pumpkinseeds

Preparation


1. Preheat oven to 375°. Working with prepared dough, press down edges with floured fork tines, leaving 1-inch between crimping. Freeze 10 minutes or until firm.

2. Line bottom of dough with foil; top with pie weights. Bake in middle of oven 20 minutes or until set. Remove weights and foil, and return to oven. Bake 8-10 minutes more. Transfer to a wire rack; let cool.

3. Whisk together mashed sweet potato with whole eggs, 1 egg white, 1/2 cup maple syrup, ginger, nutmeg, and salt. Spoon into shell, and brush edges with remaining egg white; sprinkle with sugar. Bake in middle of oven 40 minutes or until set. (If crust is becoming too brown, cover with foil.) Transfer to a wire rack.

4. Spray a piece of foil with cooking spray. Toast pumpkinseeds in a skillet 1-2 minutes or until syrup has reduced and seeds are golden. Transfer to foil; spread in 1 layer. Let cool 15 minutes. Crumble, and garnish pie. Slice and serve.


  • Prep Time:

  • In this pie, sweet potatoes are dressed up with maple syrup, ginger, and nutmeg. It's the perfect dessert for any fall occasion, not to mention on the lighter side.

     

  • Yield: Makes 8 servings (serving size: 1 slice)

Nutritional Information

Calories per serving: 331
Fat per serving: 14g
Saturated fat per serving: 6g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 2g
Protein per serving: 8g
Carbohydrate per serving: 46g
Fiber per serving: 3g
Cholesterol per serving: 75mg
Iron per serving: 3mg
Sodium per serving: 198mg
Calcium per serving: 67mg