Servings: 8 • WWP: 5
Calories: 229.3 • Fat: 7.6g • Protein: 3.3 g • Carb: 44.4 g • Fiber: 1.3 g

• 2 (1-1/2 lbs) sweet potatoes
• 2 tbsp light butter, softened
• 3/4 cup packed light brown sugar
• 1/2 cup 1% milk
• 2 large eggs
• 1/2 tsp ground pumpkin pie spice
• 1/2 tsp ground cinnamon
• 1 tsp vanilla extract
• 1 (9 inch) unbaked pie crust (I used a Pillsbury deep-dish frozen crust)

Boil sweet potato whole in skin for 50 to 55 minutes, or until soft. Run cold water over the sweet potato, and remove the skin. Blend potatoes in a blender and pulse for about one minute to remove all fibers.  (I skipped this step…just used a potato masher instead).

Place sweet potatoes in a bowl. Add butter, and mix well. Using an electric mixer, mix in sugar, milk, eggs, spice/cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.

Bake at 350 degrees for 55 to 60 minutes, or until knife inserted in center comes out clean. (I had to bake MUCH longer before mine appeared to be set).