Food Guru Michelle Stewart's Recipe of the Month



Sweet Potato Pie

Total preparation and cooking time – 1 ½ hours

Low-fat Pie Crust
1-1/2 cups all-purpose flour
1/2 tablespoon sugar
1/2 teaspoon salt
1/4 cup canola oil
1/2 cup skim milk

Combine flour, sugar and salt. Mix together oil and milk. Add half of the milk and oil mixture to the flour until you get the consistency of green peas. Add the remaining mixture. Form a ball; roll out on a well-floured pastry cloth/ Place in a 9” pie plate, adjust crust and flute edges.

Sweet Potato Pie Filling
1 cup Splenda granular no calorie sweetener
1 teaspoon cinnamon
1 teaspoon nutmeg
1-1/2 cups cooked sweet potatoes
1-1/2 cups evaporated skim milk
3 egg whites
1 teaspoon vanilla extract
1/2 teaspoon rum extract

Combine sweetener, cinnamon and nutmeg. Stir in the sweet potato. Add vanilla extract, evaporated milk and egg whites. Beat until smooth. Fold in rum extract. Pour into piecrust and bake at 450 degrees for 10 minutes. Reduce heat to 325 degrees and bake until a knife inserted into center comes out clean (approximately 45 minutes).

NUTRITION INFORMATION: Per serving – 190 calories (60 calories from fat), 0mg cholesterol, 210mg sodium, 25g total carbohydrates, 6g protein.