Description
A sugar-free sweet potato pie made with Swerve sweetener.
Ingredients
Units
Scale
- 1 9-inch prepared pie crust
- 2 cups cooked sweet potatoes
- 1 cup Swerve sweetener
- 1/2 cup salted butter, softened
- 1/4 teaspoon sea salt
- 2 eggs, separated
- 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400 degrees.
- Combine the cooled sweet potatoes, Swerve, butter, salt, and egg yolks in a large bowl, and beat until light and fluffy.
- Add milk and vanilla and beat until just blended.
- Beat egg whites until stiff peaks form.
- Fold egg whites into the sweet potato mixture.
- Pour the filling into the prepared pie shell and bake at 400 degrees for 10 minutes, then lower the heat to 350 degrees and bake for 50 minutes more, or until the pie is set.
- Cool the pie before slicing.
Notes
Shield pie crust with aluminum foil if edges are getting too dark.
Top with whipped cream sweetened with Swerve sweetener before serving.
For a smoother pie, use hot sweet potatoes to mix well into the pie filling ingredients adding the egg yolks after the milk and before folding in the egg whites so the yolks don't start to cook and clump up.
Add 1 1/2 teaspoons pumpkin pie spice to pie filling before baking for added flavor that is similar to pumpkin pie.
