Sweet Potato Pie Still1 1
Sweet Potato Pie
Ingredients
- 1 pie crust (store-bought or homemade)
- 2 cups sweet potato (peeled, cooked)
- ½ cup Brown Swerve
- 1 egg (vigorously beaten until frothy)
- ¼ cup Swerve, Granular
- 3 tbsp unsalted butter
- 1 tbsp vanilla
- ¼ tsp salt
- ¼ tsp ground cinnamon
- ⅛ tsp allspice
- ⅛ teaspoon nutmeg
Instructions
- Preheat oven oven to 325 degrees. Place dough into pie pan.
- Combine all ingredients except dough in a food processor or blender. Blend until smooth, about 2 to 3 minutes. Set aside.
- To assemble, spoon the sweet potato filling evenly into the dough-lined pan. Using a spoon or spatula, evenly spread the filling so that the top is smooth. If desired, add whole or crushed pecans to the rim of the pie.
- Bake for about 1 hour, until a toothpick inserted into the pie comes out clean, and the filling is set.
- Let pie cool at least 1 hour before slicing. If desired serve with Whipped Cream.
*Note: You may need to cover the edges with foil so that the crust does not get too brown.
Makes 8 servings.
Nutrition Facts Serving Size 1 slice Servings 8 |
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Calories 190 |
Total Fat 11g |
Total Saturated Fat 4.5g |
Cholesterol 125mg |
Sodium 170mg |
Total Carbs 35g |
Dietary Fiber 3g |
Sugars 4g |
Added Sugar 0g |
Swerve 18g |
Protein 6g |
Net Carbs: 14g |