Sweet Potato Upside Down Pie
This tasty sweet potato pie has less added sugar and fat than traditional versions, without sacrificing flavor. It's easy to make and is a perfect holiday dessert.
- 1 heaping cup pecan halves
- Olive oil spray
- 1 1/2 cups cooked, cooled, peeled and chunked sweet potato* (approximately 1 large sweet potato)
- 2 large eggs
- 1/4 cup maple syrup or 1/4cup brown sugar plus 1/4 cup milk or nut milk
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- Preheat oven to 350°F.
- To prepare nut topping, lightly oil or spray a 9 inch glass pie pan. Arrange pecan halves attractively to completely cover bottom of pan (kids love to do this).
- To prepare filling, mix together remaining ingredients using blender, food processor or mixing bowl and hand mixer until ingredients are fully blended and mixture is smooth and thick. Gently spoon filling into pie pan being careful not to disturb the arrangement of nuts. Cover nuts completely with filling and use a spatula to even out filling surface.
- Bake 45 minutes, or until blade of sharp knife comes out of filling clean. Remove from oven and cool. When completely cool, run knife around edge of pie pan to release sides. Place a large plate on top of the pie and invert. You now have a lovely sweet potato upside-down pie with a pecan garnished top! Serve plain or with whipped cream.
Tips & Notes
Ingredient Note: Choose an orange fleshed sweet potato for this pie. Jewel, Beauregard or Centennial varieties will all make a good-looking pie.
Make Ahead Tip: Prepare the potato a night or two before.
Sweet Potato Baking - Oven Method: Pierce it several times with a fork or knife tip and lay it on a sheet of parchment paper on a cookie sheet. Bake in a 350°F oven for 60 to 70 minutes depending on its size---it should be very soft to the touch. Let cool and refrigerate wrapped in the parchment sheet.
Sweet Potato Baking - Microwave Method: Pierce sweet potato with a fork in several places, wrap it loosely in a paper towel (to in prevent cooking mess) and cook on high for about 4-5 minutes (cooking times vary depending on microwave strength and sweet potato size). Check doneness by inserting a knife into the thickest part of the sweet potato--if the knife goes in easily, it is cooked, if not, continue cooking and checking doneness in 30 to 60 second increments.
Calories: 196, Fat: 12 g, Cholesterol: 46 mg, Sodium: 110 mg, Carbohydrate: 20 g, Dietary Fiber: 3 g, Protein: 4 g