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Diabetes-Friendly Recipes

Sweet Potato Pie

(makes 10 servings)

3tablespoons (38 g) reduced-fat margarine, softened
1/4cup (48 g) packed light brown sugar
1/2teaspoon (2.5 ml) ground cinnamon
1/4teaspoon (1.75 ml) ground ginger
1/4teaspoon (1.75 ml) salt
1/8teaspoon (0.6 ml) ground allspice
1large egg yolk
2cups (390 g) mashed cooked sweet potatoes
1cup (240 ml) evaporated skim milk
3large egg whites
19-inch (22.5 cm) unbaked pie shell
  1. Preheat oven to 350°F (180°C), Gas Mark 4.
  2. In a large bowl, beat together margarine, brown sugar, cinnamon, ginger, salt, allspice, and egg yolk. Whisk in sweet potatoes and evaporated milk.
  3. In a medium bowl, beat egg whites until stiff. Fold into sweet potato mixture. Pour into unbaked pie shell.
  4. Bake 40 to 45 minutes, until a tester inserted in center comes out clean. Cool on a rack until ready to cut into wedges to serve.
Per serving:203 calories (30% calories from fat), 5 g protein, 7 g total fat (2.3 g saturated fat), 32 g carbohydrates, 1 g dietary fiber, 26 mg cholesterol, 203 mg sodium
Diabetic exchanges:2 carbohydrate (bread/starch), 1 fat



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