Sweet Potato Pie
(makes 10 servings)
|3||tablespoons (38 g) reduced-fat margarine, softened|
|1/4||cup (48 g) packed light brown sugar|
|1/2||teaspoon (2.5 ml) ground cinnamon|
|1/4||teaspoon (1.75 ml) ground ginger|
|1/4||teaspoon (1.75 ml) salt|
|1/8||teaspoon (0.6 ml) ground allspice|
|1||large egg yolk|
|2||cups (390 g) mashed cooked sweet potatoes|
|1||cup (240 ml) evaporated skim milk|
|3||large egg whites|
|1||9-inch (22.5 cm) unbaked pie shell|
- Preheat oven to 350°F (180°C), Gas Mark 4.
- In a large bowl, beat together margarine, brown sugar, cinnamon, ginger, salt, allspice, and egg yolk. Whisk in sweet potatoes and evaporated milk.
- In a medium bowl, beat egg whites until stiff. Fold into sweet potato mixture. Pour into unbaked pie shell.
- Bake 40 to 45 minutes, until a tester inserted in center comes out clean. Cool on a rack until ready to cut into wedges to serve.
|Per serving:||203 calories (30% calories from fat), 5 g protein, 7 g total fat (2.3 g saturated fat), 32 g carbohydrates, 1 g dietary fiber, 26 mg cholesterol, 203 mg sodium|
|Diabetic exchanges:||2 carbohydrate (bread/starch), 1 fat|