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Yam Pie

Makes 8 servings

Similar in flavor to pumpkin pie, this tasty dessert is a rich source of beta-carotene.

2 medium yams
1/3 cup sugar
3 tablespoons cornstarch or arrowroot
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon salt
1 1/2 cups soymilk
1 Fat-Free Pie Crust or unbaked store-bought pie crust

Peel yams and cut into 1-inch chunks. Steam in a covered pot over boiling water until tender when pierced with a fork, about 40 minutes. Mash, leaving some chunks. You should have about 2 cups.

Preheat oven to 350°F.

In a mixing bowl, whisk together sugar, cornstarch or arrowroot, cinnamon, ginger, cloves, and salt. Stir in soymilk and yams. Pour into the pre-baked Fat-Free Crust or an unbaked 9" or 10" store-bought pie crust and bake for 35 minutes. Cool before cutting.

Per 2" slice (with Fat-Free Pie Crust)

  • Calories: 165
  • Fat: 1.1 g
  • Saturated Fat: 0.2 g
  • Calories from Fat: 6.2%
  • Cholesterol: 0 mg
  • Protein: 3.8 g
  • Carbohydrates: 36.5 g
  • Sugar: 14.9 g
  • Fiber: 3.1 g
  • Sodium: 164 mg
  • Calcium: 75 mg
  • Iron: 4.9 mg
  • Vitamin C: 5.2 mg
  • Beta Carotene: 3566 mcg
  • Vitamin E: 1.2 mg

Source: Eat Right, Live Longer by Neal D. Barnard, M.D.; recipe by Jennifer Raymond M.S., R.D.