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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Mock Southern Sweet Potato Pie

Source: Food Stamp Nutrition Connection

Sweet potato pie with homemade crust.

Nutrition Facts

Makes 16 servings
Amount Per Serving

Calories	134.5

Total Carbs	24.4 g

Dietary Fiber	1.1 g

Sugars	8.3 g

Total Fat	2.8 g

Saturated Fat	0.6 g

Unsaturated Fat	1.2 g

Potassium	125.1 mg

Protein	3.3 g

Sodium	124.9 mg

Dietary Exchanges 2.8 Fat, 0.2 Meat, 0.0 Milk, 0.3 Other Carbs, 1.0 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Crust 1.25
1 1/4 cup white all purpose flour 0.25
0 1/4 tsp sugar 0.3333
0.3333 cup fat free milk

Filling 2.0
2 tbsp vegetable oil 0.25
0 1/4 cup sugar 0.25
0 1/4 cup brown sugar 0.5
0 1/2 tsp salt 0.25
0 1/4 tsp ground nutmeg 3.0
3 each Eggs, large, raw 0.25
0 1/4 cup evaporated skim milk 1.0
1 tsp vanilla extract 3.0
3 cup Sweet Potatoes, dark orange, mashed from canned

Directions

Preheat oven to 350 degrees.
Combine the flour and sugar in a bowl.
Add milk and oil to the flour mixture.
Stir with fork until well mixed and then form pastry into a smooth ball with your hands.
Roll the ball between two 12 inch squares of waxed paper using short, brisk, strokes until pastry reaches edge of paper.
Peel off top paper and invert crust into pie plate.
In separate bowl, combine sugars, salt, spices and eggs.
Add milk and vanilla. Stir.
Add sweet potatoes and mix well.
Pour mixture into pie shell.
Bake for 60 minutes or until crust is golden brown.
Cool and cut into 16 slices.