Randy Jackson’s Low Fat Sweet Potato Pie with Pecan Crust
This Thanksgiving, don’t deny yourself sweet potato pie because that will set you up for a binge. Instead, try Jackson’s recipes.
1/4 cup pecans, chopped
1 1/2 cups graham cracker crumbs
1/4 cup Grape-Nuts
3 tablespoons orange juice
2 cups mashed sweet potatoes
1/2 cup evaporated skim milk
1 egg, lightly beaten
1 egg white, lightly beaten
1/2 cup maple syrup
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Preheat oven to 350 degrees.
Finely chop the pecans in a food processor. Add graham crackers and Grape-Nuts. With the machine running, slowly add the orange juice until the mixture begins to come together (add 1 additional tablespoon orange juice if needed).
Press crumbs evenly into a 9-inch pie plate. Bake in preheated oven for 12 to 16 minutes, or until dry. Set aside to cool.
Increase oven temperature to 400 degrees. Stir together pie filling ingredients in a medium bowl until well combined. Pour into crust and bake in preheated oven for 10 minutes. Reduce temperature to 350 degrees and continue baking for 50 to 60 minutes or until a knife inserted 1-inch off-center comes away clean. Cool for 2 hours before slicing.
Per serving: 244 calories; 5 g fat (17% calories from fat); 5 g protein; 46 g carbohydrate; 2 g dietary fiber.
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