Crustless Pistachio-Topped Sweet Potato Pie

Crustless Pistachio-Topped Sweet Potato Pie

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From: Diabetic Living Magazine

This no-crust sweet potato pie is a great addition to your holiday dessert table. Sweetened with honey and flavored with warm spices, it's topped with crunchy cereal and pistachios. Any leftover topping can be stored for up to a week and is delicious added on top of your breakfast yogurt.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • Crunchy Pistachio Topper
  • 1 tablespoon refrigerated or frozen egg product (thawed) or 1 tablespoon beaten egg white
  • ½ teaspoon water
  • 2 tablespoons packed brown sugar or brown sugar substitute (see Tip) equivalent to 2 tablespoons brown sugar
  • ¾ cup wheat and barley cereal flakes, such as Grape Nuts Flakes
  • ½ cup lightly salted pistachio nuts
  • Sweet Potato Pie
  • 2 cups mashed cooked sweet potatoes (see Tip)
  • ¼ cup honey
  • 2 tablespoons packed brown sugar or brown sugar substitute (see Tip) equivalent to 2 tablespoons brown sugar
  • 1 teaspoon finely shredded orange peel
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground mace or nutmeg
  • ¾ cup refrigerated or frozen egg product, thawed or 3 eggs, lightly beaten
  • 1 cup buttermilk or fat-free sour milk (see Tip)
  • 1 cup frozen light whipped dessert topping, thawed (optional)

Preparation

  • Prep

  • Ready In

  1. Prepare topper: Preheat oven to 325°F. Combine egg and water in a medium bowl. Beat with a wire whisk or fork until frothy. Add packed brown sugar and stir until combined. Stir in cereal flakes and pistachio nuts.
  2. Lightly coat a 9x9x2-inch baking pan with nonstick cooking spray. Spread nut mixture in a thin layer in prepared pan. Bake for 10 to 15 minutes or until nuts appear dry, stirring once halfway through baking. Spread nut mixture on a piece of foil coated with nonstick cooking spray. Separate nut mixture into individual pieces or small clusters; cool completely. Set aside.
  3. Preheat oven to 375°F. Combine sweet potatoes, honey, brown sugar, orange peel, allspice and mace in a large bowl. Add egg. Beat lightly with a fork just until combined. Gradually stir in buttermilk. Pour into a 9-inch pie plate.
  4. Bake for 35 to 40 minutes or until a knife inserted near the center comes out clean. Cool completely on a wire rack. Cover with foil and refrigerate within 2 hours. Sprinkle with Crunchy Pistachio Topper just before serving. If desired, top individual servings with whipped topping.
  • Tips: If using sugar substitutes, we recommend the following: Sweet 'N Low® Brown or Sugar Twin® Granulated Brown. Follow package directions to use product amount equivalent to 2 tablespoons brown sugar. Nutrition Per Serving with Substitute: same as below, except 143 cal., 24 g carb., 121 mg sodium. Exchanges: 1 other carb. Carb choices: 1.5.
  • For the mashed sweet potatoes, wash, peel and cut off woody portions and ends of 1⅓ pounds sweet potatoes. Cut into quarters. In a covered large saucepan, cook sweet potatoes in enough water to cover for 25 to 30 minutes or until tender. Drain. Mash; measure 2 cups.
  • To make sour milk, place 1 tablespoon vinegar or lemon juice in a 1-cup glass measure. Add enough fat-free milk to make 1 cup total liquid. Let stand for 5 minutes before using.
  • To make ahead: Crunchy Pistachio Topper can be made ahead (Steps 1 and 2) and stored in a tightly covered container in the refrigerator for up to 1 week.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 164 calories; 3 g fat(1 g sat); 3 g fiber; 30 g carbohydrates; 5 g protein; 25 mcg folate; 1 mg cholesterol; 18 g sugars; 10,669 IU vitamin A; 9 mg vitamin C; 67 mg calcium; 2 mg iron; 123 mg sodium; 305 mg potassium
  • Nutrition Bonus: Vitamin A (213% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ other carbohydrate, ½ fat, ½ starch

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