Diabetic Recipes
Sweet Potato Pie
Make this a new holiday favorite! Cooked sweet potatoes are combined with eggs, Equal, spices and evaporated milk, then poured into a pie shell and baked. Serve warm with fat-free whipped topping.
Yield: 8 servings.
39% calorie reduction from traditional recipe
Ingredients
- Pastry for single crust 9 inch pie
- 2 cups cooked, mashed sweet potatoes (about 2 pounds)
- 2 eggs, lightly beaten
- 1 cup Equal Spoonful*
- 1 tablespoon flour
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 (12 ounce) can evaporated fat-free milk
Instructions
- Roll pastry on a lightly floured surface into a circle 1 inch larger than inverted 9 inch pan. Ease pastry into pan; trim and flute edge.
- Mix sweet potatoes with electric mixer in large bowl until smooth. Stir in eggs, Equal flour, lemon juice, vanilla, spices, salt and evaporated milk. Pour mixture into pastry shell.
- Bake in preheated 400 degrees F oven for 40 to 45 minutes or until filling is set and sharp knife inserted near center comes out clean.
- Cool completely on wire rack.
- Refrigerate until serving time.
Notes
* May substitute 24 packets Equal sweetener
Nutrition
Per serving: 197 cal., 7 g pro., 28 g carb., 6g fat, 58 mg chol., 316 mg sodium