How to treat your sweet tooth? Low carb Sweet Potato Pie


Packed with both nutrients and a sweet flavor, sweet potatoes are one of the most versatile and healthful vegetables available. They are chock-full of disease-preventing, cancer-fighting, and immune-boosting benefits. These tubers are also good sources of the anti-inflammatory nutrients, vitamins A and C, making them an excellent food choice for those suffering from arthritis or asthma. People with diabetes may also benefit from eating this root vegetable because it ranks low on the glycemic index and has less of an effect on blood glucose levels
INGREDIENTS



1(1 lb) sweet potato

1⁄2cup margarine, softened

1cup , sugar substitute ( Steveia is better)

1⁄2cup low-fat milk

2eggs

1⁄2teaspoon ground nutmeg

1⁄2teaspoon ground cinnamon

1teaspoon vanilla extract

1⁄2teaspoon lemon extract

1(9 inch) unbaked pie shells it can be home made low carb almond flour
for recipe see this 
Image result for sweet potato pie



 

DIRECTIONS



  1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
  2. Break apart sweet potato in a bowl. Add margarine, and mix well with mixer. Stir in sugar substitute, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked low carb pie crust.
  3. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.


Nutrition information

 





  • Serving size: 1 slice
  • Per serving: 218 calories; 5 g fat(1 g sat); 3 g fiber; 38 g carbohydrates; 5 g protein; 48 mcg folate; 1 mg cholesterol; 16 g sugars; 14,203 IU vitamin A; 12 mg vitamin C; 103 mg calcium; 2 mg iron; 119 mg sodium; 316 mg potassium
  • Nutrition Bonus: Vitamin A (284% daily value), Vitamin C (20% dv)
  • Carbohydrate Servings: 2½
  • Exchanges: 2½ other carbohydrate, 1 fat

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