Ingredients for Diabetic Sweet Potato Pie
- 2 large sweet potatoes (about 1.5 lbs total)
- 1/2 cup margarine (or vegan butter substitute)
- Splenda Granular
- Low Fat Milk
- 2 large eggs
- Ground Nutmeg
- Ground Cinnamon
- Vanilla Extract
- Lemon Extract
- Unbaked Pie Shells
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How to Make Diabetic Sweet Potato Pie
- Preheat oven to 350°F (175°C).
- Prick sweet potatoes all over with a fork. Bake whole in their skins for 40-50 minutes, or until easily pierced with a fork.
- Once cool enough to handle, run cold water over the sweet potatoes and remove the skins.
- Add the baked sweet potatoes to a large bowl and mash until smooth.
- Add margarine to the mashed sweet potatoes and mix well using a mixer until fluffy.
- Stir in Splenda, milk, eggs, nutmeg, cinnamon, and vanilla extract.
- Beat on medium speed until the mixture is completely smooth and creamy.
- Pour the filling into the unbaked pie crust.
- Bake for 55-60 minutes, or until a knife inserted into the center comes out clean. The pie will puff up and then sink as it cools.
- Let the pie cool completely on a wire rack before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
13g
Fat
21g
Carbs
7g
