Sweet Potato Meringue Pie
- Number of Servings: 8
Ingredients
Ginger snap cookies, Nabisco, 40 crushedButter, 1/4 cup meltedSweet potato, cooked, baked in skin, skinned, 2 cupsSoy milk powder, 3 TWater, 1 cupGinger, fresh grated, 1 tCinnamon, 1/2 tCloves, 3 groundNutmeg, fresh ground, 1/2 tSplenda Sugar Blend for Baking, 1/2 cupegg whites, fresh, 4 largeCornstarch, 1 TCream of tartar, 1/4 t*Splenda Sugar Blend for Baking, 4 T
Pie Crust: Crush gingersnaps and combine with melted butter. Press into pie pan, shape and refrigerate.
Pie Filling: Mix all inredients except sweet potato until slightly frothy. Mix in skinned sweet potato with pastry cutter. Cook in double boiler stirring regularly until firm, about 15 minutes.
Meringue: Beat eggs until frothy; add cornstarch, cream of tartar and Splenda. Beat until stiff peaks form. Top pie, being careful to connect meringque to crust. Bake 15 minutes at 325 degrees or until peaks are browned. Chill before serving.
Serving Size: Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SEAJESS.
Pie Filling: Mix all inredients except sweet potato until slightly frothy. Mix in skinned sweet potato with pastry cutter. Cook in double boiler stirring regularly until firm, about 15 minutes.
Meringue: Beat eggs until frothy; add cornstarch, cream of tartar and Splenda. Beat until stiff peaks form. Top pie, being careful to connect meringque to crust. Bake 15 minutes at 325 degrees or until peaks are browned. Chill before serving.
Serving Size: Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SEAJESS.
Nutritional Info Amount Per Serving
- Calories: 307.5
- Total Fat: 9.4 g
- Cholesterol: 15.6 mg
- Sodium: 303.8 mg
- Total Carbs: 49.1 g
- Dietary Fiber: 1.7 g
- Protein: 4.7 g
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