Sweet Potato Pie

The pecan pie topping is the perfect hint of decadence on this pie.

Servings: 16 mini muffin tins if not using pecan topping (or 20-24 mini muffin tins if using pecan topping, because you need to leave room for it in the muffin tin)

Ingredients

Filling:

2 cups sweet potato

1 cup milk

2 eggs

2 egg whites

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp cloves

1/4 tsp nutmeg

16 dates

Pecan Pie Topping:

1 cup pecans

32 dates

4 egg whites

Instructions

1. Preheat oven to 350 degrees.

2. Combine sweet potato, milk, dates, spices, and eggs. Add egg whites.

3. Combine topping ingredients. Spoon on top of pie layer.

4. Bake at 350 degrees for 20-25 minutes.

Nutrition Information

174 calories, 6.3g fat, 27.4g carbs, 3.1g fiber, 19.4g sugar, 4g protein

Nutrition Information (without pecan pie topping)

74 calories, 1.3g fat, 14g carbs, 1.2g fiber, 7.6g sugar, 2.1g protein

Inspired by Cooking Light

Notes: Try using 1.5-2x the spices.

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