1 large yam (about 1 lb.)
1 cup sugar
1/2 cup butter, melted
1/2 cup evaporated milk (regular or
fat-free)
1 tsp. vanilla extract
2 large eggs
2 (4-oz.) packages mini graham cracker
pie crusts

Spiked Whipped Cream
1/2 cup heavy whipping cream
1 tbsp. powdered sugar
1 tsp. brandy (optional)
1/4 tsp. nutmeg

Prep: 20 minutes Cook: 25 minutes
Cool time: about 1 hour total Makes: 12 small pies
Some sweet potato pies use spices in the mixture, but Willie, Managing Editor Alyssa Lulie’s grandma, said too many spices overwhelm the sweet flavor of the sweet potatoes. We couldn’t agree more!

Poke holes in yam and microwave for about 7 to 10 minutes or until tender; let cool. Preheat oven to 325°F. Peel yam and place in a large bowl. Beat with an electric mixer until smooth (remove any strings, if necessary). Add remaining ingredients except crusts and whipped cream and beat until well mixed. Fill crusts with about 1/4 cup filling (you may have a little left over). Place on a large baking sheet and bake for 25 minutes. Let cool for about 45 minutes or until centers of pies are set. Top with Spiked Whipped Cream, if you like: Beat 1/2 cup heavy whipping cream, 1 tbsp. powdered sugar, 1 tsp. brandy (optional) and 1/4 tsp. nutmeg with an electric mixer in a small bowl until soft peaks form.  

Nutrition per pie with topping: 200 calories, 2 g protein, 11 g total fat (5 g sat., 0 g trans), 24 g carbohydrate, 1 g fiber, 17 g sugar, 45 mg cholesterol, 125 mg sodium, 4 points

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