Crustless Sweet Potato Pie
Yields: 8 servings
  • ¼ cup packed brown sugar
  • ¼ cup oats
  • 1 tablespoon butter (I use light butter)
  • ½ teaspoon cinnamon
  • 1 pound cooked, peeled sweet potatoes (see note)
  • 1 can (12 ounces) fat free evaporated milk
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ cup packed brown sugar
  • ½ cup whole wheat pastry flour (or all-purpose flour)
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • ¾ teaspoon baking powder
  • PAM Baking spray
  1. Preheat oven to 350F degrees.
  2. First prepare topping: In a small bowl, combine brown sugar, oats and cinnamon. Add butter and mix until combined (I find it works best to use my fingers to mix this). Set aside.
  3. Put cooked sweet potatoes in a food processor and process until smooth. Add evaporated milk, eggs and vanilla and process again until combined.
  4. In a medium bowl, whisk together brown sugar, flour, cinnamon, pumpkin pie spice and baking powder. Add sweet potato mixture and fold until combined.
  5. Spray 9-inch round pie plate with PAM Baking spray. Pour sweet potato mixture into prepared pie dish. Sprinkle top with oat topping.
  6. Bake for 50 to 55 minutes, or until set. Remove from oven and cool for 10 minutes and then move to a refrigerator to chill for at least 4 hours to overnight.
I baked about 4 potatoes potatoes at 425F for 45 minutes, or until softened. To make it easier to remove the skins, I run the cooked potatoes under cold water and then remove skins before place in the food processor. Boiling or microwaving to cook the potatoes work fine too.
Recipe by My Site at