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This sweet potato pie uses fructose sugar.
Sugar-Free Sweet
Potato Pie
- 1 reduced fat 9-inch (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.
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