Don't be surprised if this sugar-free sweet potato pie tastes just as good as its sugary counterpart. Photo courtesy of the North Carolina SweetPotato Commission.
Recipe: Sugar-Free Sweet Potato Pie
Even those on a sugar-restricted diet should still be able to enjoy some delicious desserts. They won't have to pass on this tasty treat because it uses fructose sugar, also known as fruit sugar, instead of granulated sugar. (Find out more about sugar in our Sugar Glossary.) Fructose sugar is a simple sugar found in honey and in fruit, and is roughly twice as sweet as granulated sugar. Many diabetics use it since it absorbs more slowly than granulated sugar.
Sugar-Free Sweet Potato Pie
- 1 reduced fat, 9-inch (deep dish) pie crust
- 3 large sweet potatoes, cooked and mashed
- 1 cup skim evaporated milk
- 2 eggs
- 1 cup fructose sugar
- 1 stick margarine
- 1 tablespoon all-purpose flour
- 1 1/2 teaspoon vanilla extract
- 1 1/2 to 2 teaspoon ground nutmeg
- 3/4 to 1 teaspoon cinnamon
- 1/4 to 1/2 teaspoon salt
- Preheat oven to 350°.
- Mash potatoes in large mixing bowl before adding margarine.
- Stir in fructose, seasonings, extract and salt.
- Add eggs and beat with a mixer until combined, gradually adding milk.
- Remove any strings from the sweet potatoes and discard. Add flour and mix well.
- Carefully pour filling into pie crust. Cover pie crust edges with foil to prevent over-browning.
- Bake for 50 to 60 minutes or until a knife inserted in center comes out clean.
- Cool one hour before serving and refrigerate any leftover pie.
Go To The Main Sweet Potato Dessert Recipe Page
Recipe and photo courtesy of the North Carolina SweetPotato Commission. Other material