1- 9-inch pie 2 cups sweet potatoes 2 eggs, lightly beaten 1 cup Splenda 1 teaspoon lemon juice 1 tablespoon flour 1 teaspoon vanilla 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1 can evaporated skimmed milk
Ease pastry into pan; trim and flute edge Mix sweet potatoes with electric mixer in large bowl until smooth. Stir in eggs, Splenda, flour, lemon juice, vanilla, spices, salt and evaporated milk. Pour mixture into pastry shell. Bake in preheated 400° F oven 40 to 45 minutes or until filling is set and sharp knife inserted near center comes out clean.Cool completely on wire rack. Refrigerate until serving time.
I was just browsing your 'Nutritional Info' from your recipe and discovered you did not add in for the milk. I thought the calorie content a little low since I do something similiar with pumpkin (but without the crust). You may want to adjust.
I gave this recipe a try and just made two minor adjustments. Instead of pure Splenda, I used Spenda/sugar blend that I found in the store and instead of using skimmed milk, I used lactose-lactose-free milk and it turned out delicious. Thanks for the great alternative recipe for my favorite pie!
I used the fate free evap milk (bigger can-it didn't say what size and the sweet potatoes were a bit more than it said so I had filling leftover which I baked in a glass bowl) He loved it and so did I!!!!