Sweet Taters Revisited | PhitZone

Sweet potatoes again

We’ve covered the benefits of eating sweet potatoes in 2010, so I won’t be going through all of that again.

Thanks to some good friends, we’ve discovered sweet potato pie.

It seems to me that this is a fantastic alternative to pumpkin pie during the holidays, primarily Thanksgiving and Christmas.

The recipe that our friends use is one adapted from a Paula Dean recipe found on Food Network. Now, listen y’all, everything that Ms. Dean cooks is full of butter and sugar. This recipe is no different.

Needless to say that it’s loaded with fat and sugar. While that may taste awesome, it’s not exactly good for the old waistline.

A healthy alternative

With a little searching, you can find some healthier alternative recipes for sweet potato pie.

One that I found that I really like was at Laa Loosh.

In Weight Watchers talk this recipe is worth 4 points. I don’t know what that means, so we’ll be feeding this sweet potato pie recipe into Spark Recipe to calculate real world numbers.

The WW recipe used a marshmallow topping. Frankly, I’m not big on that idea. I just used a dab of Cool Whip. Topping choices are personal, so I’m not going to include that into the equation.

Lastly, I’m using a 9″ frozen pie crust. Feel free to use a graham cracker crust, or whatever floats your boat. Just make sure to adjust the numbers accordingly

Sweet Potato Pie – A Southern Classic

Ingredients

• 9″ pie crust
• 4 cups of sweet potatoes, peeled and cut into roughly equal sized pieces
• 1 banana
• 2 tbsp butter, unsalted
• 3 packets of Splenda No Calorie Sweetener
• 1 tsp salt
• 1 tsp nutmeg
• tsp fresh lemon juice

Directions

Add sweet potatoes in pot with water barely covering. Cover and bring to a boil, and let cook until the potatoes are soft – about 20 minutes. Drain.

Puree banana. Add banana, hot sweet potatoes, butter, lemon juice, salt, nutmeg, Splenda packets, and mash together until well blended. Pour into to pie crust. Bake at on top of a cookie sheet at 350° F for 15 – 20 minutes or until heated well through. Remove from oven and let cool.

The results

Servings: 8

Calories     190.0

Total Fat     8.3 g

Saturated Fat     3.5 g

Polyunsaturated Fat     0.8 g

Monounsaturated Fat     3.3 g

Cholesterol     7.8 mg

Sodium     692.5 mg

Potassium     213.2 mg

Total Carbohydrate     27.5 g

Dietary Fiber     2.5 g

Sugars     3.4 g

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