November 23rd, 2010
Comfort food at its best!
Sweet potato pie is a traditional southern comfort food, but is also widely enjoyed through the holiday season all over the country. And because I'm thankful for Sweet Potato Pie every Thanksgiving I thought we could check out a sugar free version.
3 tbsp Margarine, 80% fat, unsalted , softened
1/4 cup brown sugar substitute, granulated
5 Sweetener, granular, packet
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp salt
1/8 tsp ground allspice
2 raw egg yolks
2 cup mashed sweet potatoes (equal to 1 large sweet potato or canned yams)
1 cup fat free milk
3 egg whites
1 Crust, pie, unbaked, ready to bake, 9"
Preheat oven to 350 degrees F. In a large bowl, beat together margarine, brown sugar, cinnamon, ginger, salt, allspice, and egg yolk.
Whisk in sweet potatoes and milk. In a separate bowl, beat egg whites until stiff.
Gently fold into sweet potato mixture, do not stir.
Pour into unbaked pie shell. Bake 40-45 minutes, until a tester inserted in center comes out clean.
Cool on rack until ready to cut into wedges to serve.
Makes 6 servings
Serving Size: 1 slice
Amount Per Serving
Calories 349.2 | Total Carbs 39.5 g | Dietary Fiber 2.9 g | Sugars 9.3 g | Total Fat 18.1 g | Saturated Fat 4.3 g | Unsaturated Fat 13.7 g | Potassium 287.7 mg | Protein 7.1 g | Sodium 345.3 mg
Dietary Exchanges: 3 1/2 Fat, 1 Other Carbohydrate, 1 Starch, 1/4 Very Lean Meat