Sweet Potato Pie

Silky, cinnamon-spiced sweet potato filling, lightened with whipped egg whites and brightened with lemon. Made without added sugar; Richberry makes the lemony tang taste sweet.

Total time: 1 hr 10 min
Servings: 8
Difficulty: Easy

Sweet potato pie — Sweet moments, naturally.

Ingredients

630 g sweet potatoes, cooked and mashed
1 unbaked 9-inch pie shell
42 g margarine
1 cup skim milk
45 ml lemon juice

5 ml grated lemon peel
1 egg yolk
3 egg whites, beaten stiff
¼ tsp cinnamon
2 g salt

Directions

Preheat oven to 350°F (175°C).
Have the unbaked pie shell ready in its 9-inch pan.
Mix the filling.
Beat the margarine and salt with an electric mixer, then add the cinnamon, lemon juice, egg yolk, and lemon peel. Blend in the mashed sweet potatoes and skim milk until smooth.
Fold in the egg whites.
Gently fold the stiffly beaten egg whites into the sweet potato mixture.
Fill and bake.
Pour the filling into the pie shell and bake for 50 minutes, or until a knife inserted in the center comes out clean.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

2 tablespoons simple syrup = 128 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.