Sweet Potato Pie Recipe Photo - Diabetic Gourmet Magazine Recipes

Ingredients

  • Pastry for single-crust 9-inch pie
  • 2 cups cooked, mashed sweet potatoes (about 2 Pastry for single-crust 9-inch pie pounds)
  • 2 eggs, lightly beaten
  • 1 cup Equal Spoonful or Granulated*
  • 1 tablespoon all-purpose flour
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 can (12 ounces) evaporated fat-free milk
  • Light whipped topping (optional)
  • Grated nutmeg (optional)

    * May substitute 24 packets Equal sweetener


Directions

  1. Roll pastry on floured surface into a circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Set aside.
  2. Blend sweet potatoes in mixing bowl on medium speed of mixer until smooth. Stir in eggs, Equal, flour, lemon juice, vanilla, spices, salt and evaporated milk. Pour mixture over pastry shell.
  3. Bake in preheated 400F oven 40 to 45 minutes or until filling is set and sharp knife inserted into center comes out clean.
  4. Cool pie completely on wire rack. Cover and refrigerate. Garnish top of pie with whipped topping and grated nutmeg, if desired. Cut pie into wedges.


Recipe Yield: Yield: 8 servings

Nutritional Information Per Serving:

Calories: 197
Fat: 6 grams
Sodium: 316 miligrams
Cholesterol: 58 miligrams
Protein: 7 grams
Carbohydrates: 28 grams

Diabetic Exchanges

2 starch, 1 fat



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