Best Sweet Potato Pie Diabetic Friendly Recipes

Sweet Potato Pie *diabetic Friendly* image

Provided by Lorrie in Montreal

Categories Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

3 tablespoons margarine
1/4 cup sugar
1/4 teaspoon salt
1 large egg yolk
3 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
1/2 teaspoon ground cinnamon
3 large sweet potatoes, cooked, peeled, and mashed (1-1/2 pounds total)
1 cup fat-free evaporated milk
3 large egg whites
1 prepared 9 inch pie shell, unbaked

Steps:

Preheat the oven to 350 degrees F.
Beat together the margarine, sugar, and salt in a large bowl.
Add the egg yolk, lemon juice, lemon zest, and cinnamon; mix well.
Stir in the sweet potatoes and milk; mix again.
Beat the egg whites to stiff peaks and fold them into the sweet potato mixture; pour into the pie shell.
Bake for about 40 to 50 minutes, or until a knife inserted in the center comes out clean.
Cool and cut the pie in 8 equal slices.

Diabetic Sweet Potato Pie image

Provided by The Real Cake Baker

Categories Pie

Time 1h30m

Yield 1 9 inch pie, 8-10 serving(s)

Number Of Ingredients 10

1 (1 lb) sweet potato
1/2 cup margarine, softened
1 cup Splenda granular, sugar substitute
1/2 cup low-fat milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 (9 inch) unbaked pie shells

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.