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Sweet Potato Pie


  • Pastry for single-crust 9-inch pie
  • 2 cups cooked, mashed sweet potatoes (about 2 lbs.)
  • 2 eggs, lightly beaten
  • 7-1/4 teaspoons Equal® for Recipes
       or 24 packets Equal® sweetener
       or 1 cup Equal® Spoonful™
  • 1 tablespoon margarine, softened
  • 1 tablespoon flour
  • 1-1/2 to 2 teaspoons ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground mace (optional)
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons vanilla
  • 1 can (12 ounces) evaporated skim milk



  1. Roll pastry on lightly floured surface into circle 1 inch larger than inverted 9-inch pie pan. Ease pastry into pan; trim and flute edge.
  2. In a large bowl, mix sweet potatoes, eggs, Equal®, margarine, flour, spices, salt, vanilla and evaporated skim milk until smooth. Pour mixture into pie shell.
  3. Bake in preheated 425°F oven for 20 minutes; reduce heat to 350°F and bake until filling is set and sharp knife inserted near center comes out clean, 30 to 35 minutes.
  4. Cool completely on wire rack; refrigerate until serving time.
Yield: Makes 8 servings
Nutritional Information:
Calories 252
Protein 8 g
Total Carbohydrates 38 g
Total Fat 8 g
Cholesterol 60 mg
Sodium 304 mg
Food Exchanges: 1 vegetable, 2 bread, 1-1/2 fat
33% calorie reduction from traditional recipe