Sweet Potato Pie Courtesy of the American Diabetes Association

With Thanksgiving just around the corner, here is a delicious Sweet Potato Pie courtesy of the American Diabetes Association.

SWEET POTATO PIE:

Makes one 9-inch pie, Serving Size: 1 Slice (10 servings total)

Ingredients:

  • 2 cups mashed cooked sweet potatoes
  • 1/2 tsp ground nutmeg
  • 1 cup evaporated fat-free skim milk
  • 1/2 cup egg substitute
  • 1/4 cup + 2 tbs Splenda Sugar Blend
  • 1 tbs trans fat-free margarine
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 1 tsp ground cinnamon
  • 1 9-inch unbaked pie crust
  • 1/4 tsp salt

Chef’s Tip: We recommend roasting the sweet potatoes in the oven at 400 degrees F for 1 hour. Remove the sweet potatoes from the oven and allow to cool. Peel off skin. Roasting is a great way to bring out the sweetness of the potato.

Directions:

  • Preheat oven to 350 degrees F
  • In a medium bowl, combine all ingredients except pie crust and beat with an electric mixer on low-medium speed until smooth.
  • Spoon sweet potato mixture into pie crust. Bake for 45 minutes or until set.
  • Cool completely on a wire rack. Serve with light whipped topping sprinkled with cinnamon, if desired.

Nutritional Facts (per serving):

  • Calories: 180
  • Sodium: 220 mg
  • Protein: 5 g
  • Total fat: 5 g
  • Trans fat: 0
  • Saturated fat: 1.6  g
  • Carbohydrates: 28 g
  • Dietary fiber: 2 g
  • Potassium: 270 mg
  • Phosphorus: 80 mg
  • Cholesterol: 0
  • Sugars: 14 g
*For diabetic exchanges: 2 carbohydrates, 1 fat*

This recipe was a big hit at the Annual Women’s Wellness Event “A Taste of Wellness”.

Enjoy!

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