Bobby’s Lighter Old-Fashioned Sweet Potato Pie

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By Bobby Deen

780 Fewer Calories
49g Less Fat

1 1/4 cups all-purpose flour
1 tablespoon granulated sugar
3/4 teaspoon salt
3 tablespoon canola oil
1 tablespoon butter
2 – 3 tablespoons cold water
2 cups cooked mashed sweet potatoes
3/4 cup packed light brown sugar
1 (12-ounce) can fat-free evaporated milk
2 tablespoons dark molasses
2 large eggs
1 egg white
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice

To make the crust, combine flour, sugar, and 1/4 teaspoon salt in food processor; pulse until blended. Add oil and butter. Pulse until coarse crumbs form. Add water, 1 tablespoon at a time, and pulse until a soft dough forms. Flatten dough into a disk; wrap in plastic wrap and refrigerate at least 1 hour.

Preheat the oven to 375°F. On lightly floured surface, roll out dough to a 12-inch circle; ease it into 10-inch deep dish pie plate, pressing evenly onto bottom and up sides of pan. Prick dough all over with fork. Crimp edges.

Line pie crust with foil; fill with pie weights or dried beans. Bake 20 minutes; remove foil and weights. Return crust to oven and bake just until dough is lightly browned, 10 – 12 minutes. Cool crust in pan on rack 10 minutes.

Meanwhile, to make filling, combine sweet potatoes and brown sugar in food processor and pulse until smooth. Add milk, molasses, egg, egg white, cinnamon, nutmeg, allspice, and remaining 1/2 teaspoon salt; pulse until blended. Pour filling into crust. Bake just until center is set, 40 – 45 minutes. Cool completely on rack. Chill until ready to serve. Cut into 12 slices. 

Servings:  12
Prep Time:  15 minutes
Cook Time:  1 hour 15 minutes
Difficulty: Easy
Per Serving: (1 slice) 232 Cal; 6 g Protein; 6 g Tot Fat; 1 g Sat Fat; 3 g Mono Fat; 40 g Carb; 2 g Fiber; 23 g Sugar; 127 mg Calcium; 2 mg Iron; 227 mg Sodium; 45 mg Cholesterol

Test Kitchen Tip: You can easily substitute 2 teaspoons pumpkin pie spice for the cinnamon, nutmeg, and allspice.

Original recipe courtesy Paula Deen:  Old-Fashioned Sweet Potato Pie
Lightened Up recipe courtesy of Bobby Deen and the Paula Deen Test Kitchen

Read More From Bobby Lightens It Up.

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Reader Comments:


Can I used selfrisingflour

By Shirley Young on February 02, 2014


Love your site. I am gluten free, would love receipts .

By Lola on January 27, 2014

I love to cook Paula’s recipes and I think its great Bobby has lightened them up so I can eat them without worrying about extra calories or fat. I wished he would come out with a recipe book on Paula’s recipes lightened up.

By marie hoover on November 19, 2010

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Paula, I love watching you and your family. I miss seeing your show, I watched you everyday. My son lives in Charleston S.C. He took me to the Lady & Sons to eat. Oh my goodness! People are always telling me that I look just like the cooking lady Paula Deen. I always tell them that you are my hero. May God Bless You Mary Ann
Mary Ann Tharp in A Summer of Burgers on August 15, 2014 at 10:48 pm

Add a few spoonfuls of parmesan cheese to the flour and cornmeal breading and it kicks the tomatoes up another notch. Bev
in Crispy Fried Green Tomatoes on August 15, 2014 at 10:33 am

I just bought Paula's Peach Salad Dressing and wondered if anyone has a good recipe that they use it in?
Melissa in Taste Testing 101 on August 13, 2014 at 8:36 am

Congrats Bobby. Loved the family picture miss you Paula on TV will be watching online. Jack is getting big. Looks like his mom but Matt aka moose has your face. Your eyes cheeks hair even falls to his face like yours except to the left. Good luck on your next venture. You give us other 60+ yr women strength to move on. Keep up the good work.
Carol Bryant in Love at Last on August 11, 2014 at 6:12 pm