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Yield: Serves 8. 1 serving.
Recipes
Sweet Potato Pie Diabetic
| Nutrition Information | |
| Calories: | 86 |
| Total Fat: | 0.2g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 45mg |
| Carbohydrates: | 17.7g |
| Dietary Fiber: | 1.7g |
| Sugars: | 0.7g |
| Protein: | 3.2g |
| Vitamin A: | 9999.9iu (199%) |
| Vitamin C: | 16.6mg (27%) |
| Calcium: | 92mg (9%) |
| Iron: | 1.4mg (7%) |
1 pound orange-fleshed sweet potatoes/yams (about 3)
1 cup Splenda
1/2 cup nonfat/skim milk
4 egg whites (1/2 cup non-fat egg substitute)
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
Preheat the oven to 350 degrees. Pierce sweet potatoes and cook in the microwave for 3-4 minutes per potato. Allow the potatoes to cool; then peel and mash them in a mixing bow.
Mix mashed sweet potatoes with the rest of the ingredients; pour into pie pan and bake for 45 minutes. The pie is done when it is firm in the center. Serve warm or chilled.
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