SUGAR FREE SWEET POTATOE PIE RECIPES

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SWEET POTATO PIE : TASTE OF SOUTHERN



Sweet Potato Pie : Taste of Southern image

Follow step-by-step, photo illustrated instructions for making our favorite Southern Sweet Potato Pie from scratch. We'll show you everything, from how to make the pie crust, to how to bake the Sweet Potatoes, to how to put it all together. Much easier to make than you might expect and certain to bring lots of happy smiles and hugs of gratitude from anyone lucky enough to get a slice. Printable recipe included.

Provided by Steve Gordon

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 6

Number Of Ingredients 8

2 cups mashed Sweet Potatoes, after baking.
1 cup Granulated Sugar
½ stick Butter, melted
½ cup Evaporated Milk
1 teaspoon Vanilla Extract
1 level teaspoon Nutmeg
1 level teaspoon Ground Cinnamon
1 prepared pie crust.

Steps:

  • Preheat oven to 400ºF
  • REDUCE HEAT to 350ºF

SWEET POTATO CASSEROLE RECIPE | MYRECIPES



Sweet Potato Casserole Recipe | MyRecipes image

No Thanksgiving table is complete without this comforting classic. Whip cooked sweet potatoes with evaporated milk, a bit of sugar, and just enough butter until they're fluffy, smooth, and totally dreamy before topping with a buttery-rich brown sugar and pecan topping for a satisfying cool-weather casserole. A dash of cinnamon would be a welcome addition in the sweet potato mixture for an extra touch of toastiness. Be sure to let the casserole cool completely before digging in. 

Provided by Kathy Kitchens Downie, RD

Yield 12 servings (serving size: about 2/3 cup)

Number Of Ingredients 15

Potatoes:
2 pounds sweet potatoes, peeled and chopped
¾ cup granulated sugar
¼ cup evaporated low-fat milk
3 tablespoons butter, melted
½ teaspoon salt
1 teaspoon vanilla extract
2 large eggs
Cooking spray
Topping:
1 ½ ounces all-purpose flour (about 1/3 cup)
⅔ cup packed brown sugar
⅛ teaspoon salt
2 tablespoons melted butter
½ cup chopped pecans

Steps:

  • Preheat oven to 350°.
  • To prepare potatoes, place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Cool 5 minutes.
  • Place potatoes in a large bowl; add granulated sugar, evaporated milk, 3 tablespoons melted butter, 1/2 teaspoon salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well. Pour potato mixture into a 13 x 9–inch baking pan coated with cooking spray.
  • To prepare topping, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, brown sugar, and 1/8 teaspoon salt; stir with a whisk. Stir in 2 tablespoons melted butter. Sprinkle flour mixture evenly over potato mixture; arrange pecans evenly over top. Bake at 350° for 25 minutes or just until golden.
  • Preheat broiler (remove casserole from oven).
  • Broil casserole 45 seconds or until topping is bubbly. Let stand 10 minutes before serving.

Nutrition Facts : Calories 258 calories, CarbohydrateContent 42 g, CholesterolContent 43 mg, FatContent 9.2 g, FiberContent 2.5 g, ProteinContent 3.3 g, SaturatedFatContent 3.6 g, SodiumContent 199 mg

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