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Sweet Potato Pie

Sweet Potato Pie - Picture

Calories 192 (23% from fat)
Fat 5 gram
Saturated Fat 1.6 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 175 mg.
Carb. 31 gram
Fiber 1.3 gram
Sugar 11 gram
Sugar Alcohol 5.5 gram
Protein 4 gram


1 frozen pie crust
(We used Pilsbury Pet-Ritz Pie Crust.)


1/2 cup egg substitute
(We used Egg Beaters.)

1/2 cup Cary's sugar free syrup

2 Tbsp. corn starch

1 15 oz. can sweet potatoes drained

8 oz. silken tofu drained

1/8 tsp. ground ginger

1/2 tsp. almond extract

1 tsp. vanilla extract

1/4 tsp. cinnamon

1/2 tsp. ground allspice


1/2 cup Cary's sugar free syrup

16 Tbsp. fat free whipped cream


1. Heat oven to 400 degrees Fahrenheit.

2. Let pie crust thaw for 10-20 minutes. Prick bottom and around the side thoroughly with fork.

3. Bake on oven rack for 11-13 minutes or until lightly browned. Cool for 10-15 minutes.

Pie Filling

4. Combine all pie filling ingredients, (egg substitute through ground allspice) in food processor and blend until smooth. (You can mix it in a blender if you don't have a food processor.) Pour into prepared pie crust and spread evenly.

5. Bake at 350 degrees Fahrenheit for 50 minutes or until set. Cool on wire rack and slice into 8 pieces.

6. Serve each slice with 1 Tbsp. of Cary's syrup drizzled on top and 2 Tbsp. fat free whipped cream.

Yield: 8 Servings

Sweet Potato Pie 

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