Sweet Potato Pie
Serves 8
Traditional sweet potato pie but made with nonfat milk and Equal® sweetener. No one will miss the extra fat or calories.
Ingredients
- Pastry for single-crust 9-inch pie
- 2 cups cooked, mashed sweet potatoes (about 2 pounds)
- 2 eggs, lightly beaten
- 24 packets Equal sweetener*
- 1 tablespoon all-purpose flour
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 can (12 ounces) evaporated nonfat milk
- Lite whipped topping, optional
- Grated nutmeg, optional
*Substitute 1 cup Equal Spoonful for the packets.
Preparation
- Preheat oven to 400°F.
- 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.
- Mix sweet potatoes in a large bowl on medium speed of electric mixer until smooth. Stir in eggs, Equal, flour, lemon juice, vanilla, spices, salt and evaporated milk. Pour mixture into pastry shell.
- Bake 40 to 45 minutes or until filling is set and sharp knife inserted into center comes out clean. Cool pie completely on wire rack. Cover and refrigerate.
- Garnish each serving with whipped topping and grated nutmeg, if desired.
Nutrition Information (per serving)
- Calories: 267
- Protein: 7 g
- Carbohydrates: 43 g
- Fat: 8 g
- Cholesterol: 49 mg
- Sodium: 394 mg
Exchanges
- Starch - 2
- Fat - 1
- Nonfat Milk - 1/2
