Back to Readers' Favorite Recipes Sweet Potato Pie



1 1/4 cups All-Purpose Flour
1 tablespoon Splenda® Granular
1/4 teaspoon Salt
5 tablespoons cold Butter or Margarine, cut up
3 tablespoons cold Vegetable Shortening, cut up
3 to 4 tablespoons ice water


Combine flour, Splenda® and salt. Add butter and shortening; cut into dry ingredients until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time until mixture begins to hold together. Shape pastry into a ball and flatten into a thick disk. Wrap and refrigerate 40 minutes. (Can be made ahead. Wrap and refrigerate up to 2 days. Let stand at room temperature 10 minutes before rolling out.)



2 1/2 cups of mashed, cooked Sweet Potatoes
2 Eggs well beaten
1 cup Milk
3/4 cup Vermont® Sugar Free Syrup
1/2 tsp. Salt
1/2 tsp. Cinnamon
1/2 tsp. Nutmeg
1 tsp. Rum flavor
4 tablespoons Butter, melted


Preheat oven to 425 degrees.

Combine ingredients in a large bowl and beat until smooth and well blended. Pour into 9" piecrust (filling should be at least 1/4 inch below the rim). Bake for 10 minutes then reduce heat to 300 degrees and bake for about 50 minutes or until the filling is firm.

Makes 8 servings.

Nutritional Information

Serving size: 1 slice (1/8th of pie)
Yield: 8 servings
Exchanges: 2 Bread, 0.25 Lean Meat, 3.75 Fat. 0.25 Skim Milk
Nutrition: 360 Calories (180 from fat), 6 g Protein, 37 g Carbohydrate, 20 g Fat

From the good for you foods' people Maple Grove Farms of Vermont.

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Last Updated: Wednesday November 01, 2006 11:36:06
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