Crustless Pistachio-Topped Sweet Potato Pie
Tips: If using sugar substitutes, we recommend the following: Sweet 'N Low(R) Brown or Sugar Twin(R) 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 1 1/3 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.
1 1/2 other carbohydrate, 1/2 fat, 1/2 starch