Citrus-Sweet Potato Pie

Citrus-Sweet Potato Pie

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From: Diabetic Living Magazine

Pies and tarts are welcome signs of Thanksgiving and Christmas desserts. This low-fat, low-calorie, and low-sugar vegetable pie, suitable for diabetic meals plans, has vitamin-rich sweet potatoes and a tender oil-pastry crust.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • Baked Oil Pastry:
  • 1⅓ cups all-purpose flour
  • ¼ teaspoon salt
  • ⅓ cup cooking oil
  • 3 tablespoons fat-free milk
  • Pie Filling:
  • 1½ cups mashed, cooked, peeled sweet potatoes (about 2 medium)
  • ¼ cup sugar or sugar substitute equivalent to ¼ cup sugar (see Tip)
  • 1 teaspoon vanilla
  • ½ teaspoon finely shredded lemon peel
  • 1 teaspoon lemon juice
  • ¼ teaspoon ground nutmeg
  • ¼ cup refrigerated or frozen egg product, thawed, or 1 egg, slightly beaten
  • 1 cup evaporated fat-free milk
  • Frozen fat-free whipped dessert topping, thawed (optional)
  • Ground nutmeg (optional)

Preparation

  • Prep

  • Ready In

  1. To prepare the Oil Pastry: In a medium bowl, stir together flour and salt. Add cooking oil and milk all at once to flour mixture. Stir lightly with a fork. Form into a ball.
  2. Preheat oven to 450°F. On a well-floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 11 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into 9-inch tart pan with a removable bottom or a 9-inch pie plate. Ease pastry into pan without stretching it. Press pastry into fluted sides of tart pan and trim edges. (Or, if using a pie plate, crimp edge as desired.) Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 5 minutes more. Cool on a wire rack while preparing filling.
  3. Reduce oven temperature to 350°F. To prepare the filling: In a large bowl, stir together mashed sweet potatoes, sugar, vanilla, lemon peel, lemon juice, and the ¼ teaspoon nutmeg. Add egg. Beat lightly with a fork just until combined. Gradually add evaporated milk; stir until combined.
  4. Pour filling into baked pastry shell. To prevent overbrowning, cover edge of pie with foil. Bake for 30 to 35 minutes or until a knife inserted near the center comes out clean and edges are puffed. If necessary to allow pastry to brown, remove foil for the last 5 to 10 minutes of baking. Cool on a wire rack. Cover and refrigerate within 2 hours.
  5. To serve, remove tart from pan or leave pie in pie plate. Cut tart or pie into wedges. If desired, top each serving with a dollop of dessert topping and sprinkle with additional nutmeg.
  • Tip: If using sugar substitute, choose from Splenda® Granular or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to ¾ cup sugar.
  • To make ahead: Prepare pie as directed through Step 2; cover and refrigerate for up to 24 hours. Serve as directed in Step 3.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 172 calories; 6 g fat(1 g sat); 1 g fiber; 25 g carbohydrates; 4 g protein; 1 mg cholesterol; 96 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 1 fat, 1 starch, ½ other carb

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