DIABETIC SWEET POTATO PIE RECIPE RECIPES

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.

Steps:

• Boil the sweet potatoes until they are tender. Once potatoes are tender drain and allow them to cool before peeling and mashing. Blend your sweet potatoes in mixing bowl with a blender to remove strings.
• While you are cooking the sweet potatoes go ahead and place your butter on the kitchen countertop and allow to soften.
• After the potatoes are ready, go ahead and preheat your oven to 350.
• Next cream the softened butter with both sugars. Mix in the blended sweet potatoes and continue to mix while adding the eggs one at a time. Finally, add your milk, vanilla extract, nutmeg and salt and mix thoroughly.
• Finally, pour mixture evenly into your three frozen unbaked pie shells. Bake for 1 hour and 30 minutes at 350 degrees on your center oven rack.