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2012-03-08 digital edition

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2012-03-08 / General Stories

From the Chef’s Corner

Creamy Sugar-Free Sweet Potato Pie
by Chef Deedle

My new year’s resolution is to lose a few pounds this year. I have been trying different low calorie recipes that are tasty, but yet not to fattening. Here is a good one that satisfied my palate.

Creamy Sugar-Free Sweet Potato Pie

3-4 Large sweet potatoes (about 2 ½ lbs)
Peel and cut in small pieces
½ cup butter or margarine, softened
2 cups Splenda
Egg substitute to equal 4 eggs
½ tsp salt
1 can (13 oz.) evaporated skim milk
½ tsp. nutmeg
2 9 in. unbaked pie shells

Cook sweet potatoes in boiling water until they feel tender. Pour water off potatoes and place in a large mixing bowl and beat with an electric mixer until smooth. There should be about 3½ cups of potatoes. Stir in butter, sweetener and egg substitute, salt, milk and nutmeg. Pour mixture into unbaked pie crusts. Place pans on cookie sheet. Bake at 425 degrees for 20 minutes or until knife inserted near center comes out clean.

Delicious!

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