Crustless Pistachio-Topped Sweet Potato Pie
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.
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
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.
Nutrition Facts
1 1/2 other carbohydrate, 1/2 fat, 1/2 starch