Sweet Taters Revisited
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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November 10, 2011 at 12:25 pm
My favorite is using 1 lb. sweet potatoes, 2 eggs, splenda, lemon extract, vanilla extract, nutmeg and cinnamon. You bake for 55 minutes. You can use a crust or not, then dab the top with cool whip. YUMMY!!!!!
November 10, 2011 at 12:27 pm
Was that the recipe for this last pie? That was downright delicious.
November 22, 2011 at 2:48 am
This really looks great and will be great for to make for this winter. I really like the way it looks. I hope it tastes as great as it looks. Keep on the good work!
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