Sweet Potato Pie

 

     Sometimes, during the holidays, Pumpkin is not always readily available in the grocery store.  So, what's a girl to do, but make a Sweet Potato Pie as a back up...not a bad option, and may even work its way to #1.  Either way, you can't go wrong.  And, I have a few tricks to make this pie even healthier as a post Thanksgiving meal...or heck, just in general.  My big secret is I don't use a crust, because quite frankly, no crust necessary!  Each of the 4 pieces are only 137 calories, 47g carbs, 3.4g fiber, 24g sugar alcohol, 19.6g net carbs, 5.3g protein and 2.6g fat.  So, warm up your wrist and get your whipped cream ready, although not included in macros.  Enjoy  :)  Keep all your options open and check out my Sugar Free Pumpkin Pie:  https://foodfitnessbypaige.blogspot.com/2017/11/sugar-free-pumpkin-pie.html

Ingredients for 4 servings~

1.25 pounds Sweet Potatoes

1/2 cup Golden Lakanto Monk Fruit~use code Paige20 at checkout for discount

2 Eggs

1 teaspoon Baking Powder

Dash Vanilla

Dash Pumpkin Pie Spice (sub with Cinnamon)

Whipped Cream, as desired, as garnish, not included in macros

     Wrap Sweet Potato in aluminum foil, making sure to remove any bad spots, bake at 425 for one hour, remove, cool, discard peel (I just eat mine), smash pulp til smooth, weigh out remaining flesh to confirm one pound or 2 scant cups, add to mixing bowl along with remaining ingredients, mix with beaters til smooth, pour into parchment lined and Pam coated 8" springform pan, (feel free to sub with Pie Pan, just keep an eye on baking time), bake at 375 for 47 minutes, remove, cool, set in fridge to chill overnight.  Remove, garnish as desired.  If you want to add a little frosting, then mix some left over mashed Sweet Potato with a little Monk Fruit, and spread on top for an extra treat!  Enjoy  :)