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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Wonderful for Thanksgiving Dessert Ingredients:
1 pie crust |
3 cups sweet potatoes, cubed |
1/2 cup splenda sugar substitute |
2 eggs, beaten |
1/4 cup margarine, melted |
1/2 cup skim milk |
1 1/2 teaspoons vanilla |
1 teaspoon nutmeg |
1 teaspoon cinnamon |
1 cup brown sugar |
1/3 cup flour |
1 cup pecans, chopped |
1/3 cup margarine, melted |
Directions:
1. Preheat oven to 350F degrees.
2. Boil sweet potatoes in a large pot filled with water over medium heat until soft.
3. Drain potatoes and place in a large mixing bowl.
4. Mash the sweet potatoes until they are a smooth puree consistency.
5. Mix in Splenda, eggs, milk, 1/4 cup margarine, vanilla and spices until smooth.
6. Pour into the pie crust.
7. In a separate bowl, mix brown sugar, flour, pecans and 1/3 cup melted butter.
8. Sprinkle topping over potato mixture.
9. Bake 25-35 minutes.
10. Let cool and serve.
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