Sweet Potato Pie Weight Watchers Recipe 375 Recipes

EASY SWEET POTATO PIE

Steps:

• In a bowl, combine sugar, flour, milk, egg and vanilla.
• Stir in the sweet potatoes.
• Pour into pie shell.
• Cover edges of pastry loosely with foil.
• Bake at 375 degrees for 45 minutes. Remove foil; bake 15 minutes longer or until crust is golden brown and a knife inserted near the center comes out clean.

SWEET POTATO PIE - WEIGHT WATCHERS RECIPE - (3.7/5)

Steps:

• Servings: 8 • Serving Size: 1/8th • Points: 5 pts Calories: 229.3 • Fat: 7.6g • Protein: 3.3 g • Carb: 44.4 g • Fiber: 1.3 g 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. Place sweet potatoes in a bowl. Add butter, and mix well. Using an electric mixer, mix in sugar, milk, eggs, 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. Serve with cool whip and enjoy!

WEIGHT WATCHERS SWEET POTATO SPICE TRUFFLES

Steps:

• Preheat oven to 400, line small baking pan with foil.
• Prick sweet potato several times with knife and place in prepared pan.
• Bake until tender, about 1 hour.
• Cut in half lengthwise and let cool completely.
• remove flesh and discard peel.
• Finely chop almonds in food processor.
• Remove and set aside 2 tablespoons of almonds.
• Add dates to food processor and puree.
• Add sweet potato, 1/3 cup of oats, brown sugar and pie spice and puree.
• Scrape potato mixture into small bowl and stir in remaining 1/4 cup of oats.
• Cover and refrigerate 2 hours.
• Combine reserved 2 tablespoons almonds and coconut on plate.
• Shape sweet potato mixture by rounded measuring teaspoonfuls into 3/4 inch balls.
• Roll in coconut mixture.
• Store in covered container in refrigerator up to 4 days.
• Serve chilled.

SWEET POTATO CASSEROLE (WEIGHT WATCHERS) RECIPE - (4/5)

Steps:

• 1. Preheat oven to 375˚F; spray an 8" square baking dish with nonstick cooking spray. Arrange half of the apples in the baking dish; top with half of the sweet potatoes, then sprinkle with half the ginger and half the salt. Repeat the layers. 2. In a small bowl, combine the juice concentrate, brown sugar, lemon juice, cinnamon, cloves and 1/4 cup water. Pour over the potatoes. Cover with foil and bake 45 minutes; dot with the margarine. Bake, uncovered, until tender, bubbling and lightly browned, about 15 minutes longer.

CRISPY SWEET POTATO FRIES (WEIGHT WATCHERS)

Steps:

• Preheat oven to 450 degrees.
• Half the potatoes, then cut into 1/2 inch wedges.
• Toss with oil, salt and pepper in medium bowl.
• Arrange the potatoes in a single layer on a nonstick baking sheet.
• Bake, turning once, until browned and crisp, about 35 minutes.

SWEET POTATO POCKET PIES

Steps:

• Wash potatoes and leave peelings on.
• Place in pot, cover with water, bring to a boil, boil until slightly tender, about 10-15 minutes.
• Remove from heat and water, let cool 30 minutes.
• Start to preheat oven to 375°F.
• Remove peelings with edge of spoon, either thinly slice or mash potatoes with backside of a large spoon.
• Spray a regular cupcake pan with non stick spray for baking.
• Line each cupcake hole with pie crust (use a round cookie cutter or upside down glass to cut the dough in circle).
• Fill pasty to 1/4 inch of top with slices or mashed potato.
• Combine sugar, spices, evaporated milk and water in a jar with a lid. Shake to blend well and cover sweet potatoes with the blend. Place a "dollop" of butter (about 2 teaspoons) on top of each pie.
• Bake for 40 minutes at 375°F.