WLS Thanksgiving LOW FAT SWEET POTATO PIE

[Guest guest]

Sweet Potato Pie

8 servings

Pastry for single-crust 9-inch pie

2 cups cooked, mashed sweet potatoes (about 2 pounds)

2 eggs, lightly beaten

1 cup Equal® Spoonful*

1 tablespoon all-purpose flour

1 teaspoon lemon juice

1 teaspoon vanilla

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 can (12 ounces) evaporated fat-free milk

Light whipped topping (optional)

Grated nutmeg (optional)

* May substitute 24 packets Equal sweetener

Roll pastry on floured surface into a circle 1 inch larger than

inverted 9-inch pie plate. Ease pastry into plate; trim and flute

edge. Set aside.

Blend sweet potatoes in mixing bowl on medium speed of mixer until

smooth. Stir in eggs, Equal®, flour, lemon juice, vanilla, spices,

salt and evaporated milk. Pour mixture over pastry shell.

Bake in preheated 400° F oven 40 to 45 minutes or until filling is

set and sharp knife inserted into center comes out clean.

Cool pie completely on wire rack. Cover and refrigerate. Garnish top

of pie with whipped topping and grated nutmeg, if desired. Cut pie

into wedges.

Equal Sugar Lite can be used in your recipes, so you can use it

almost anywhere you would use sugar.