Light Sweet Potato Pie

• 2 pounds sweet potatoes (about 3 medium)
• 3/4 cup packed brown sugar
• 1/4 cup all-purpose flour
• 2 teaspoon grated orange zest
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 cup fat-free milk
• 1/2 cup egg substitute
• 1 unbaked pastry shell (9 inches)
• 1/2 cup reduced-fat whipped topping

1. Bake sweet potatoes at 350u0b0 for 1 hour or until very soft. Cool slightly. Cut potatoes in half; scoop out the pulp and discard shells. Place pulp in a food processor or blender; cover and process until smooth.
2. In a large bowl, combine the pulp, brown sugar, flour, orange zest, pumpkin pie spice, vanilla and salt. Stir in milk and egg substitute until well blended. Pour into pastry shell.
3. Bake at 375u0b0 for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 2 hours. Garnish with whipped topping. Refrigerate leftovers.

sweet potatoes, brown sugar, allpurpose, orange zest, pumpkin pie spice, vanilla, salt, milk, egg substitute, pastry shell, topping

Taken from www.tasteofhome.com/recipes/light-sweet-potato-pie/ (may not work)