Robin's Favorite: Sweet Potato Pie


Serves: 8
Total Calories: 162

Ingredients

1 egg white
2 eggs, whole
3 sweet potatoes or yams, cooked and peeled (medium size)
6 packages artificial sweetener (equal to 1/4 cup sugar)
1 (8-ounce) can crushed pineapple in juice, undrained
3/4 cup evaporated milk, skim
1 teaspoon vanilla extract
1/4 teaspoon each: ground nutmeg, ginger, and cinnamon
1 frozen pie crust, 9-inch, unbaked

Directions:

Robin, my younger son, is a fussy eater. This is one dish that gets him excited about breakfast. I often make two of these, one for dinner and one for breakfast the next morning. They don't last long. I prefer to use yams because the texture is smoother than that of sweet potatoes. Instead of mixing this with a blender or food processor, use a potato masher or food mill. The fiber won't break down quite so much.

1. Preheat oven to 425° F.
2. Beat egg white and eggs in food processor.
3. Mash sweet potatoes and combine with egg mixture.
4. Add remaining ingredients except pie shell and mix well to combine.
5. Pour into pie shell and bake for 10 minutes. Reduce heat to 325° F and bake another 45 minutes. A knife inserted in the center should come out relatively clean.

Food exchanges per serving: 1½ BREAD, 1 FRUIT, ½ lean MEAT, 1 FAT

Nutritional Facts:

Serves: 8
Total Calories: 162
Calories from Fat: 27

This Robin's Favorite: Sweet Potato Pie recipe is from the The Kids, Food and Diabetes Family Cookbook Cookbook. Download this Cookbook today.


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