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

1. 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.
2. 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.
3. 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.
4. Mash sweet potatoes with a fork or potato masher. Measure 3 cups and add to egg mixture. Beat until smooth.
5. Divide evenly between into 2 regular thawed pie shells, or pour into one 9-inch deep-dish pie shell.
6. 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.
7. 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.