1 1 lb sweet potato
1/2 cup salt-free butter, softened
1 cup Splenda granular or equivalent amount of your favorite sugar substitute
1/2 cup low-fat milk
2 eggs
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1 tsp vanilla extract
1/2 tsp lemon extract
1 (9-inch unbaked (sugar-free) 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.
1 cup Splenda granular or equivalent amount of your favorite sugar substitute
1/2 cup low-fat milk
2 eggs
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1 tsp vanilla extract
1/2 tsp lemon extract
1 (9-inch unbaked (sugar-free) 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.
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.
file photo
Serve topped with unsweetened whipped cream or sugar-free whipped topping, if desired.NOTE: This is a dessert. Save for special occasions and share with family and/or friends.
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