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.

39% calorie reduction from traditional recipe


  • 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

* May substitute 24 packets Equal sweetener


  1. 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.
  2. 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.
  3. Bake in preheated 400 degree F oven 40 to 45 minutes or until filling is set and sharp knife inserted near center comes out clean.
  4. Cool completely on wire rack.
  5. Refrigerate until serving time.

Makes 8 servings.

Nutrition information per serving: 197 cal., 7 g pro., 28 g carb., 6g fat, 58 mg chol., 316 mg sodium