June 21, 2013

Guest Post: Sugarless Sweet Potato Craisin Pie

My dad, as you may know, is a awesome cook who loves to experiment and come up with his own recipes from time to time. This is one of his creations.  He's been able to lose 75 pounds by modifying his diet over the last 10 months.  Sweet potatoes as you know, are extremely healthy.  He was living in the South for several years and came to love Sweet Potato Pie, but it's not exactly health food in it's true form.  He was able to come up with this recipe so he could still enjoy the taste of Sweet Potato Pie without all the calories added by using sugar.  He kicked it up again by adding the Craisins. You could top this with some Truvia sweetened homemade whipped cream and never miss any of those extra sugar calories.

He describes the taste to be very much like the original but the added Craisins add depth and texture that he loved.

Sugarless Sweet Potato Craisin Pie
Recipe by John Frelich

  • 1 (1 pound) sweet potato
  • 1/2 cup butter, softened
  • 1/3 cup Truvia sweetener
  • 1/2 cup milk
  • 2 large eggs
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 (9 inch) unbaked pie crust
  • 1 bag Craisins
Cooking Directions
  1. Boil the sweet potatoes in their skin for about 40-50 minutes or until tender.
  2. Run under cold water to stop the cooking process and then remove the skins.
  3. Smash the potatoes in a bowl and add the butter, mix with a hand mixer or use your stand mixer.
  4. Add the Truvia, milk, eggs, Craisins, nutmeg, cinnamon and vanilla and beat on medium speed until smooth.
  5. Pour the filling into an unbaked 9" pie shell.
  6. Bake at 350┬║ for 55-60 minutes or until a knife inserted in the middle comes out clean. Pie will puff up at first but will sink while cooling.

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