1 1 lb sweet potato
1/2 cup salt-free butter, softened
1 cup Splenda granular
1/2 cup low-fat milk
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1 tsp vanilla extract
1/2 tsp lemon extract
1 (9-inch unbaked pie shell
Clean sweet potato and leave whole and in the skin. Boil 40 to 50 minutes until tender. Drain water from potato, run cold water over potato until cool enough to handle. Peel skin from potato.
Break the potato up in a bowl and add the butter; using an electric mixer, mix well. Add the remaining ingredients (except shell) and mix together well.
Pour the potato mixture into the unbaked shell.
Bake at 350 degrees for approximately 1 hour until a knife inserted in the center comes out clean. This pie will puff up like a souffle and then fall as it cools. This is normal.
Serve topped with whipped cream, if desired.
WELCOME TO DIABETIC ENJOYING FOOD
I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.