Friday, August 18, 2006

Pie Recipe #29 - Diabetic Sweet Potato Pie Recipe (Sugar-Free)


39% calorie reduction from traditional recipe.

Pie Pastry for single-crust 9-inch pie
2 cups cooked, mashed sweet potatoes (about 2 pounds)
2 eggs, lightly beaten
1 cup Equal® Spoonful*
1 tablespoon flour
1 teaspoon lemon juice
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 can (12 ounces) evaporated fat-free milk

Roll pastry on a lightly floured surface into a circle 1 inch larger than inverted 9-inch pan. Ease pastry into pan; trim and flute edge
Mix sweet potatoes with electric mixer in large bowl until smooth. Stir in eggs, Equal® flour, lemon juice, vanilla, spices, salt and evaporated milk. Pour mixture into pastry shell.

Bake in preheated 400° F oven 40 to 45 minutes or until filling is set and sharp knife inserted near center comes out clean.

Cool completely on wire rack. Refrigerate until serving time.

Makes 8 servings.

* May substitute 24 packets Equal® sweetener.


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