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Hawaiian Purple Sweet Potato Pie

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Serving Size: 8

Ingredients

4 large purple sweet potatoes (5-6 inches in length; about 1.75 lbs)

5 Tablespoons Smart Balance Buttery Sticks or butter, melted

12 ounce can evaporated milk

13.5 ounce can light coconut milk

23 cups sugar

2 large eggs

1 teaspoon vanilla

1 teaspoon cinnamon

12 teaspoon ground ginger

12 teaspoon ground nutmeg

12 teaspoon salt

1 frozen ready-made 9-inch pie crust

Pressurized whipped cream topping

14 cup sweetened shredded coconut

Directions

Preheat oven to 350 degrees F. Wrap the purple sweet potatoes in foil, prick with a fork, and bake for 45 to 50 minutes or until done. Let potatoes cool. While potatoes cool, bake pie crust according to package directions. Let pie crust cool.

Peel the cooled baked potatoes and add them to the food processor. Add the melted buttery sticks and the next 9 ingredients. Process everything together until it becomes smooth and creamy. Pour half of the pie filling into baked pie crust and smooth the top with a spatula. Bake for 30 minutes; check pie crust so it doesn’t burn. If pie crust is getting too dark, cover the whole pie with foil. Continue to bake if the pie isn’t set. Your pie is done when you insert a knife and it comes out clean.

Remove pie and allow to cool at room temperature on a wire rack. Once cool place in refrigerator overnight. When ready to serve, cut into 8 slices. Top each slice with 1 tablespoon of whipped topping and ½ tablespoon shredded coconut.

Note: Pie filling is enough for two 9-inch pie crusts.

Purple sweet potatoes can be found in many area Pick ‘n Save Stores, Walmart Supercenters, and Meijer Supermarkets.

Nutritional information per serving:
300 calories 16g fat (8g saturated fat) 297mg sodium 35g carbohydrate 1g fiber 4g protein
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