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.

Sweet Potato Pie

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

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 400°F (205°C) 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.

Makes 8 servings.

* May substitute 24 packets Equal sweetener

Nutrition Information Per Serving: calories 197, protein 7 g, carbohydrate 28 g, fat 6 g, cholesterol 58 mg, sodium 316 mg.

Food Exchanges: 2 starch, 1 fat.

Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®

Click for more information on the artificial sweetner Aspartame.