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Bethune Sweet Potato Pie

Bethune Sweet Potato Pie 24.000
May 19, 2010

The natural sweetness of the potatoes shines through in this recipe, which calls for less sugar and fat than most other sweet potato pie recipes. The texture and color of the pies will vary according to the quality and color of the potatoes. Use ones with a deep reddish color if you can find them.

Make Ahead: The skin-on whole potatoes take 50 to 60 minutes to boil; they can be prepped, boiled, cooled, mashed and refrigerated a day or two in advance.


Servings: 24

Yield: Makes three 9-inch pies

Ingredients
  • 8 small to medium (about 4 pounds) skin-on sweet potatoes, boiled until tender, skinned and mashed (yield is about 8 cups)
  • 1/4 cup light margarine or butter substitute, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly grated nutmeg
  • 2 large eggs, well beaten
  • 2 large egg whites
  • 2 cups nonfat milk
  • 1 tablespoon vanilla extract
  • Three 9-inch unbaked homemade or store-bought pie crusts (if using frozen, defrost before baking)

Directions

Preheat the oven to 350 degrees. Have three 9-inch pie plates at hand.

Combine the margarine or butter substitute, white and brown sugars, salt and nutmeg in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed until creamy.

Add the cooled, mashed sweet potatoes; beat on medium speed until well incorporated and fairly smooth. Reduce the speed to low; add the eggs and egg whites, mixing until well combined. Add the milk and vanilla extract (can be at the same time) in a slow, steady stream; beat until well combined.

Line the pie plates with rolled-out pie-crust dough. Divide the filling evenly among them, smoothing the surface of the filling. Transfer to the middle oven rack. Bake for 50 to 60 minutes, or until set.

Cool to room temperature before serving.

VARIATION: To make 1 pie, use 2 2/3 cups mashed sweet potates, 1 tablespoon plus 1 teaspoon margarine or butter substitute, 2 1/2 tablespoons granulated sugar, 2 1/2 tablespoons light brown sugar, 1/8 teaspoon salt, 1/8 teaspoon freshly grated nutmeg, 3 1/2 tablespoons liquid egg substitute, 1/2 cup plus 3 tablespoons nonfat milk, 1 generous teaspoon vanilla extract and one 9-inch unbaked pie crust. Bake at 350 degrees for 40 to 50 minutes, until set.


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Recipe Source

Adapted from "The Black Family Dinner Quilt Cookbook," with Dorothy Height and the National Council of Negro Women (Tradery House, 1993).

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 230


% Daily Values*

Total Fat: 9g 14%

Saturated Fat: 2g 10%

Cholesterol: 20mg 7%

Sodium: 220mg 9%

Total Carbohydrates: 33g 11%

Dietary Fiber: 3g 12%

Sugar: 14g

Protein: 4g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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