Sweet Potato Pie
Make this a new holiday favorite! Cooked sweet potatoes are combined with eggs, sweetener, spices and evaporated milk, then poured into a pie shell and baked. Serve warm with fat-free whipped topping.
Pastry for single-crust 9-inch pie
2 cups cooked, mashed sweet potatoes (about 2 pounds)
2 large eggs, lightly beaten
1 cup Equal® Spoonful*
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 (12-ounce) can evaporated fat-free milk
Light whipped topping (optional)
Grated nutmeg (optional
- 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.
- 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.
- Bake in preheated 400°F (205°C) oven 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 top of pie with whipped topping and grated nutmeg, if desired. Cut pie into wedges.
Makes 8 servings.
*May substitute 24 packets Equal sweetener.
Nutritional Information Per Serving (1/8 of recipe): calories 197, protein 7 g, carbohydrate 28 g, fat 6 g, cholesterol 58 mg, sodium 316 mg.
Food Exchanges: 2 starch, 1 fat.
Recipe and photograph provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.