- 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 pie crust
- Wash hands with soap and water. 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 the 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 an 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 2 regular thawed pie shells, or pour into one 9-inch deep-dish pie shell.
- Bake shallow pies 25-30 minutes. Bake the deep-dish pie for 15 minutes at 425°F, then reduce heat to 350°F for 40 to 50 minutes or until the knife inserted in the middle comes out clean. Cool pie(s) about 2 hours before slicing. Serve immediately or chill.
For dessert, top with two tablespoons of fat-free whipped topping if desired. Cut shallow pie(s) into 8 servings or deep-dish pie into 16 slices.
Store covered in the refrigerator for up to four days.
Fat: 2 g
Saturated Fat: 1 g
Sodium: 103 mg
Total Carbohydrate: 18 g
Added Sugar: 10 g
Fiber: 6 g
Protein: 7 g