Sugar-Free Sweet Potato Pie

Makes 8 Servings


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 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 can (12 ounces) evaporated nonfat milk
Lite whipped topping, optional
Grated nutmeg, optional


Preheat oven to 400°F.

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.

Mix sweet potatoes in a large bowl on medium speed of electric mixer until smooth. Stir in eggs, Equal, flour, lemon juice, vanilla, spices, salt and evaporated milk. Pour mixture into pastry shell.

Bake 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 each serving with whipped topping and grated nutmeg, if desired.

Nutritional Information

Calories 267
Protein 7 g
Carbohydrates 43 g
Fat 8 g
Cholesterol 49 mg
Sodium 394 mg

Recipe courtesy of Equal.com.

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