Bonnies Sweet Potato Pie Low Fat No Sugar Added Recipes
SUGAR FREE SWEET POTATO PIE
I love sweet potato pie but needed one I could eat on my "no sugar added" eating plan. I've served this every Thanksgiving and my sons like it just as well as the sugared kind.
Provided by JANE LOUISE
Categories Pies
Time 1h
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350. Put all the ingredients in a bowl. Mix with beater. Pour in pie crust and bake 35-45 minutes. Use the toothpick method to check doneness. Take out and let cool completely. Put a layer of Sugar Free Cool Whip over it before serving.
- 2. NOTE: USE ONLY FRESH SWEET POTATOES, not canned. Canned usually has sugar in them. To cook sweet potatoes, peel 5 medium potatoes and place all of them in large zip lock bag. Cook in microwave with bag sealed for 7-8 minutes on high. Bag will expand but it won't explode. Poke potatoes with fork to check tenderness. Mash with beater immmediately but let cool before putting in the recipe.
BONNIE'S SWEET POTATO PIE (LOW FAT, NO SUGAR ADDED) RECIPE
Make and share this Bonnie's Sweet Potato Pie (Low Fat, No Sugar Added) Recipe recipe from Food.com.
Provided by Chef Bonnie L
Categories Pie
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in blender; blend well.
- Pour into greased (I use olive oil cooking spray) pie pan.
- Bake at 350°F for 25 to 30 minutes.
DIABETIC SWEET POTATO PIE
Make and share this Diabetic Sweet Potato Pie recipe from Food.com.
Provided by The Real Cake Baker
Categories Pie
Time 1h30m
Yield 1 9 inch pie, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
- Break apart sweet potato in a bowl. Add margarine, and mix well with mixer. Stir in splenda, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
- Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
HEALTHIER SWEET POTATO PIE I
This healthier version of the original recipe uses a whole wheat crust and less sugar. And it tastes wonderful! Friends and family might still say this is the best sweet potato pie they have ever had!
Provided by MakeItHealthy
Categories Fruits and Vegetables Vegetables Squash
Time 2h20m
Yield 8
Number Of Ingredients 9
Steps:
- Boil sweet potato whole in skin in a small pot until done, 40 to 50 minutes. Drain, cool sweet potato with cold water, and remove skin.
- Break sweet potato apart in a large bowl. Mix in butter and beat well with an electric mixer. Beat in sugar, milk, eggs, nutmeg, cinnamon, and vanilla extract on medium speed until mixture is smooth. Pour filling into unbaked pie crust.
- Bake in preheated oven until knife inserted in center comes out clean, 45 to 55 minutes. Pie will puff up like a souffle, then sink down as it cools.
Nutrition Facts : Calories 316 calories, Carbohydrate 33.6 g, Cholesterol 79.4 mg, Fat 18.6 g, Fiber 2 g, Protein 4.3 g, SaturatedFat 8.9 g, Sodium 245.3 mg, Sugar 16.5 g
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4.4/5 (37)Total Time 55 minsCategory Dessert, HolidaysCalories 164 per serving
- To prepare fresh yams, first pierce your yams four times each with a fork. Microwave on high, for eight minutes.turning the yams over midway. The yams will be hot when you remove them from the microwave so use gloves, mitts, or a towel to hold them as you cut them open and then scoop the flesh from . Discard the skins.
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- To prepare the Oil Pastry: In a medium bowl, stir together flour and salt. Add cooking oil and milk all at once to flour mixture. Stir lightly with a fork. Form into a ball.
- Preheat oven to 450 degrees F. On a well-floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 11 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into 9-inch tart pan with a removable bottom or a 9-inch pie plate. Ease pastry into pan without stretching it. Press pastry into fluted sides of tart pan and trim edges. (Or, if using a pie plate, crimp edge as desired.) Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 5 minutes more. Cool on a wire rack while preparing filling.
- Reduce oven temperature to 350 degrees F. To prepare the filling: In a large bowl, stir together mashed sweet potatoes, sugar, vanilla, lemon peel, lemon juice, and the 1/4 teaspoon nutmeg. Add egg. Beat lightly with a fork just until combined. Gradually add evaporated milk; stir until combined.
- Pour filling into baked pastry shell. To prevent overbrowning, cover edge of pie with foil. Bake for 30 to 35 minutes or until a knife inserted near the center comes out clean and edges are puffed. If necessary to allow pastry to brown, remove foil for the last 5 to 10 minutes of baking. Cool on a wire rack. Cover and refrigerate within 2 hours.
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