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Sugar-Free Sweet Potato Pie

1 reduced fat 9-inch (deep dish) pie crust

3 large sweet potatoes, cooked and mashed

1 cup skim evaporated milk

2 large eggs

1 cup fructose sugar

1/2 cup margarine

1 tablespoon all-purpose flour

1 1/2 teaspoon vanilla extract

1 1/2 to 2 teaspoon ground nutmeg

3/4 to 1 teaspoon ground cinnamon

1/4 to 1/2 teaspoon salt

1. Preheat oven to 350 degrees F.
2. Mash potatoes in large mixing bowl. Add margarine. Stir in fructose, seasonings, extract and salt. Add eggs. Beat with a mixer until combined, gradually adding milk. Remove any strings from the sweetpotatoes and discard. Add flour and mix well.
3. Carefully pour filling into pie crust. Cover pie crust edges with foil to prevent over browning.
4. Bake 50 to 60 minutes or until a knife inserted in center comes out clean. Cool one hour. Refrigerate any leftover pie.

Makes 8 servings.

Recipe provided courtesy of North Carolina Sweetpotato Commission.