Crustless Sweet Potato Pie
I’ve been reading so much about the good nutrients in sweet potatoes…
They have a few more calories than pumpkin but if you leave off the crust, I’m sure it evens out the points… (You can use all carnation milk if you prefer)
1/2 c brown sugar or less (I used organic coconut sugar-sweet potato has its own sweetness so try 1/4 c sugar and add more if needed)
1 teaspoon ground cinnamon (or more to your own taste)
1 tsp pumpkin pie spice
1/2 teaspoon salt
1/4 tsp ground nutmeg
1/4 tsp ground ginger
3/4 C carnation milk
3/4 C coconut milk
2 cups mashed sweet potatoes
1/4 C chopped pecans (optional)
1. Preheat oven to 400°
2. Beat the eggs, brown sugar, cinnamon, nutmeg and ginger in a bowl until blended.
Add carnation milk, coconut milk and mashed sweet potato and beat until the mixture is smooth. Pour into a glass pie plate that is lightly greased. Sprinkle with chopped pecans.
3. Bake in preheated oven for 15 minutes. Reduce heat to 350° and continue baking until set, 30-40 minutes more. Cool for at least one hour before slicing and serving.
Serve with whipped cream (try sweetening the whipping cream with stevia powder)
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