Sweet Potato Pie
Make this sweet potato pie your new holiday tradition.Ingredients
- Crust:
- 100g digestive biscuit crumbs
- 2 nonfat cereal bars
Allergens: Milk, Egg, Peanut, Wheat
Method
- Filling: 300g cooked sweet potato 300ml skim milk 4 egg whites 200g sugar 1 teaspoon pumpkin pie spice
- Preheat oven to 350°F.
- Grind biscuit crumbs with cereal bars in food processor or blender.
- Lightly spray 9 inch glass pie dish with vegetable oil. Press crumbs well into dish below top edge.
- Puree filling ingredients in food processor and pour into pie shell allowing it to come above the crumbs.
- Bake at 350° for 35-45 minutes or until firm in centre. Allow to cool to room temperature. Serve warm.
- For a decorative sauce, puree cranberry sauce and adjust the consistency with water.
