Sweet Potato Pie
Sweet potato pie is a traditional southern dessert, which is often served as side dish. This Midwest version of the recipe is reduced-calorie and low fat. It is also very easy and delicious. If you do not want to use a sugar substitute, replace the 6 packets of Splenda with ¼ cup sugar. Each packet of sugar substitute sweetens like 2 teaspoons sugar.
3 cups cooked sweet potatoes, drained and mashed (about 3 lbs. sweet potatoes)
¼ cup light or dark brown sugar
6 packets Splenda or other sugar substitute
½ teaspoon salt
¼ teaspoon nutmeg
1/8 teaspoon cinnamon
1 large egg plus 3 egg whites, or 3 large eggs, beaten
¼ cup evaporated skim milk
1 teaspoon vanilla
1-9 inch deep-dish piecrust or 2- regular 9-inch pie shells
- Peel sweet potatoes and chop roughly into about 2-inch pieces. Place in a large pan. Cover with cold water, bring to a boil and boil uncovered until potatoes are tender, about 30 minutes. Drain and set aside.
- Preheat oven to 375 degrees F for shallow pies. Or 425°F for deep-dish version. Position rack so it is not on the bottom position but second to the bottom position.
- In a large bowl, combine brown sugar, sugar substitute, salt, nutmeg, cinnamon, egg and egg whites, milk and vanilla. Beat with electric mixer until smooth, about 30 seconds, on high speed.
- Mash sweet potatoes with a fork or potato masher. Measure 3 cups and add to egg mixture. Beat until smooth.
- Divide evenly between into 2 regular thawed pie shells, or pour into one 9-inch deep-dish pie shell.
- Bake shallow pies 25-30 minutes. Bake deep-dish pie for 15 minutes at 425°F then reduce heat to 350°F for 40 to 50 minutes or until knife inserted in the middle comes out clean. Cool pie(s) about 2 hours before slicing. Serve immediately or chill.
- For dessert top with 2 tablespoons fat-free whipped topping if desired. Cut shallow pie(s) into 8 servings or deep-dish pie into 16 slices.