MOCK SWEET POTATO PIE
I really like this. I’m not sure
how closely it mimics sweet potato casserole, but my husband said this is a
keeper!
2 eggs
2 tbsp melted butter (30
mL)
Liquid sweetener to equal 1
cup sugar (250 mL)
2 tbsp powdered sweetener (30 mL)
1/2 tsp
salt (2 mL)
1 tsp vanilla extract (5
mL)
2 cups any cooked yellow
squash like kabocha (500 mL)
(not
spaghetti squash though)
1 cup canned pumpkin (250
mL)
1/2 cup
heavy cream (125 mL)
1/2 tsp
glucomannan powder, OR xanthan gum (2 mL)
Ground nutmeg sprinkle
Preheat oven to 350°F (180°C). In food
processor, process eggs, butter, liquid sweetener, powdered sweetener, salt and vanilla extract. Add squash, pumpkin, heavy cream and
glucomannan powder, OR xanthan gum; process until smooth. Pour into 9-inch glass pie dish. Sprinkle
with ground nutmeg. Bake about 40 minutes or until set.
Helpful Hints: Whenever I
want to reduce the sodium in a dish, I use half regular salt and half No Salt®. The latter
does not taste great on its own, but mixed with regular salt, it tastes great
in most dishes and even baking.
Yield: 8 servings
1
serving
113.3
calories
2.7
g protein
9.1
g fat
4.8
g carbs