WLS Thanksgiving Sweet Potato Pie

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Sweet Potato Pie

(makes 10 servings)

3 tablespoons (38 g) reduced-fat margarine, softened

1/4 cup (48 g) packed light brown sugar

1/2 teaspoon (2.5 ml) ground cinnamon

1/4 teaspoon (1.75 ml) ground ginger

1/4 teaspoon (1.75 ml) salt

1/8 teaspoon (0.6 ml) ground allspice

1 large egg yolk

2 cups (390 g) mashed cooked sweet potatoes

1 cup (240 ml) evaporated skim milk

3 large egg whites

1 9-inch (22.5 cm) unbaked pie shell

Preheat oven to 350°F (180°C), Gas Mark 4.

In a large bowl, beat together margarine, brown sugar, cinnamon,

ginger, salt, allspice, and egg yolk. Whisk in sweet potatoes and

evaporated milk.

In a medium bowl, beat egg whites until stiff. Fold into sweet

potato mixture. Pour into unbaked pie shell.

Bake 40 to 45 minutes, until a tester inserted in center comes out

clean. Cool on a rack until ready to cut into wedges to serve.

Per serving: 203 calories (30% calories from fat), 5 g protein, 7 g

total fat (2.3 g saturated fat), 32 g carbohydrates, 1 g dietary

fiber, 26 mg cholesterol, 203 mg sodium

Diabetic exchanges: 2 carbohydrate (bread/starch), 1 fat