Recipe: Mock-Southern Sweet Potato Pie (low fat pie crust)

MOCK-SOUTHERN SWEET POTATO PIE

FOR THE CRUST:
1 1/4 cups flour
1/4 tsp sugar
1/3 cup skim milk
2 tbsp vegetable oil
FOR THE FILLING:
1/4 cup white sugar
1/4 cup brown sugar
1/2 tsp salt
1/4 tsp nutmeg
3 large eggs, beaten
1/4 cup canned evaporated skim milk
1 tsp vanilla extract
3 cups sweet potatoes, cooked, mashed

Preheat oven to 350 degrees F.

TO PREPARE THE CRUST:
Combine flour and sugar in bowl. Add milk and oil to flour mixture. Stir with fork until well mixed. Then form pastry into smooth ball with your hands.

Roll ball between two, 12-inch squares of waxed paper, using short, brisk strokes, until pastry reaches edge of paper. Peel off top paper and invert crust into 9-inch pie plate.

TO PREPARE THE FILLING:
Combine sugars, salt, nutmeg, and eggs. Add milk and vanilla. Stir. Add sweet potatoes and mix well. Pour mixture into pie shell.

Bake for 60 minutes or until crust is golden brown. Cool and cut into 16 slices.

Yield: 16 servings, Serving size: 1 slice

Each serving provides: Calories: 147, Total fat: 3 g, Saturated fat: 1 g, Cholesterol: 40 mg, Sodium: 98 mg, Total fiber: 2 g, Protein: 4 g, Carbohydrates: 27 g, Potassium: 293 mg

Adapted from source: National Institute of Health