Classic Sweet Potato Pie

• 2 cups mashed cooked sweet potato (about 1 1/4 pounds)
• 1 cup evaporated fat-free milk
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon grated lemon rind
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 2 large eggs
• 1 1/4 cups frozen reduced-calorie whipped topping, thawed
• Ground cinnamon (optional)

1. Prepare Cream Cheese Piecrust in a 9-inch pie plate; set aside.
2. Preheat oven to 350u0b0.
3. Combine sweet potato and next 8 ingredients (sweet potato through eggs) in a food processor, and process until smooth. Spoon mixture into prepared crust. Bake at 350u0b0 for 45 minutes or until set; shield edges of piecrust with foil after 20 minutes. Cool completely on a wire rack. Top each serving with whipped topping, and sprinkle with cinnamon, if desired.
4. Note: Serve with Clos du Bois Late Harvest Semillon 1997 (Knights Valley, $18 per half-bottle), and opulent wine that is long and syrupy in the mouth.

mashed cooked sweet potato, milk, sugar, vanilla, lemon rind, ground cinnamon, salt, ground nutmeg, eggs, frozen reducedcalorie whipped topping, ground cinnamon

Taken from www.myrecipes.com/recipe/classic-sweet-potato-pie (may not work)