Sweet Potato Pie

Makes 1 (9-inch) pie; serves 8. This is a healthier version of a sweet potato pie recipe from the lsuagcenter.com website.

2 cups mashed, cooked sweet potatoes

2 tbls. low-fat margarine

2 eggs, slightly beaten

3/4 cup sugar

2?3 cup evaporated skim milk

1/2 tsp. salt

1 tsp. vanilla

1/2 tsp. cinnamon

1 plain pastry shell

1/2 tsp. ginger

3 tbls. chopped pecans, optional

1. Bake sweet potatoes until tender, cool and mash. Set aside.

2. In large bowl, beat potatoes. Add margarine, eggs, sugar, milk, salt, vanilla and cinnamon; mix well. Do not scrape beaters; the fibers will have matted together on the beater.

3. Pour filling into 9-inch, pastry-lined pie pan (have edges crimped high). Sprinkle pecans on top if desired. Bake in hot oven at 425 F for 10 minutes. Reduce temperature to 350 F and bake 25-30 minutes longer or until firm around edges but still a little soft in center. Center will get firm as pie cools. This is especially good with the pecans.

Nutritional analysis per serving: 319 calories, 13.5 grams fat, 3.1 grams saturated fat, 87 milligrams cholesterol, 49.9 grams carbohydrates, 1.3 grams fiber, 296 milligrams sodium, 4,885 IU vitamin A and 9 milligrams vitamin C.

Variation: Place pie mixture in a casserole dish or in orange cups and bake at 350 F. Top with marshmallows and run under broiler.