Diabetic Sweet Potato Pie Recipe

Make Basic Pie Crust, substituting 1 teaspoon Equal® for Recipes for the sugar. Roll pastry on floured surface into circle 1 1/2 inches larger than inverted 9-inch pie pan. Ease pastry into pan; trim and flute.

Mix sweet potatoes, eggs, margarine, remaining 7 1/4 teaspoons Equal® for Recipes, and flour until blended in large bowl; mix in remaining ingredients, except whipped topping. Pour mixture into pastry.

Bake at 425 degrees 20 minutes; reduce heat to 350 degrees and bake until filling is set and sharp knife inserted halfway between center and edge comes out clean, 30 to 35 minutes. Cool on wire rack. Serve with light whipped topping.

Variation: Spiced Pumpkin Pie-Make recipe as above, substituting canned pumpkin for the sweet potatoes and omitting eggs, margarine, flour, vanilla, and mace.

Nutritional Analysis Per Serving: Carbohydrates (g) 41.9 Proteins (g) 12 Fats (g) 8.9 Calories 298

Exchanges: 3 Starch 1/2 Meat 1 1/2 Fat