Sugar-free sweet potato pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | MASHED COOKED SWEET POTATOES; (1-1/2 POUNDS) |
| ¼ | teaspoon | Ground mace |
| 1 | tablespoon | Margarine; softened |
| 2 | teaspoons | Ground cinnamon |
| ¾ | teaspoon | Ground nutmeg |
| 7¼ | teaspoon | Equal Measure or 24 packets Equal |
| 2 | teaspoons | Vanilla extract |
| 2 | Eggs | |
| 2 | Unbaked 9-inch pie shells | |
| ½ | teaspoon | Salt; (optional) |
| 1 | can | (12-oz) evaporated milk or evaperated skim milk |
Directions
MAKES TWO 9-inch pies, 16 Servings PREHEAT OVEN TO 350 degrees. In large bowl of an electric mixer, combine the sweet potatoes, eggs, Equal, margarine, cinnamon, nutmeg, mace, salt and vanilla. Beat on medium speed until smooth, scraping bowl several times. Slowly add milk. Beat until well-mixed. Pour into unbaked pie shells and bake 50 to 60 minutes or until knife inserted in center comes out clean. Allow to cool before serving.
PER SERVING: 208 calories, 9 g fat, 27 mg cholesterol, 245 mg sodium.
DIABETIC EXCHANGES: 1 vegetable, 2 breads, 2-½ Fat USE EGG SUBSTITUTE AND CUT THE CHOLESTEROL DOWN Posted to EAT-LF Digest by Angie Phillips <nbe@...> on Nov 20, 1998, converted by MM_Buster v2.0l.