Sugar-Free Sweet Potato Pie
This sweet potato pie uses fructose sugar.
1 (9-inch) reduced fat deep dish pie crust
3 large sweet potatoes, cooked and mashed
1 cup skim evaporated milk
2 large eggs
1 cup fructose sugar
1/2 cup margarine
1 tablespoon all-purpose flour
1 1/2 teaspoon vanilla extract
1 1/2 to 2 teaspoon ground nutmeg
3/4 to 1 teaspoon ground cinnamon
1/4 to 1/2 teaspoon salt
- Preheat oven to 350°F (175°C).
- Mash potatoes in large mixing bowl. Add margarine. Stir in fructose, seasonings, extract and salt. Add eggs. Beat with a mixer until combined, gradually adding milk. Remove any strings from the sweet potatoes and discard. Add flour and mix well.
- Carefully pour filling into pie crust. Cover pie crust edges with foil to prevent over browning.
- Bake 50 to 60 minutes or until a knife inserted in center comes out clean. Cool one hour. Refrigerate any leftover pie.
Makes 8 servings.
Recipe provided courtesy of North Carolina Sweetpotato Commission.