This is the first time I made a low fat, gluten and dairy free sweet potato pie!
But don’t tell my mama I changed her recipe lol.
Its so delicious and guilt free!
Here you go!
Pie Filling Ingredients
1 TBS egg whites (can make it Vegan by omitting egg, I’d a bit of baking powder for rising)
Splash of unsweetened almond milk
1/3c of sweet potato puree
1 TSP Truvia Brown Sugar Blend
1/2 TBS Smart Balance (non-dairy butter alternative) – room temperature
.25 TSP cinnamom
.25 TSP nutmeg
Crust Ingredients
2 gluten free graham crackers (mine had 50 cals each)
1 TSP Smart Balance
Directions:
Preheat oven 350
In bowl, blend all pie ingredients together (I used a hand blender)
Set bowl aside
In food processor, add the graham crackers and process until almost flour consistency
Add smart balance
Coat ramekin with non-stick, form the crust on bottom and up the sides
Cook in oven 5 minutes
Add the pie filling, can save some crushed graham cracker to sprinkle on top
Cook 30-40 minutes or until toothpick comes out clean
Macros
Calories 194
Protein 3g
Carbs 35g
Fat 5.6g
Sugar 10.7g
