Sugar-Free Desserts

Sweet Potato Pie with Praline Topping 
Courtesy of AllSugar-Free.com, a Free Recipe Exchange for All Sugar-Free Recipes! 

Splenda can be used in the place of the brown sugar substitute but I like it better with the brown sugar taste.

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Ingredients:

2 eggs (or Egg Beaters)
1/3 c. Sugar Twin brown sugar substitute
2 T. low fat margarine
2 tsp. vanilla extract
1-1/2 tsp. pumpkin pie spice
1/2 tsp. salt
1 can (15 oz) sweet potatoes, drained and mashed
1 c. low fat half & half, or low fat evaporated milk
1 9-ounce pie shell (unbaked)

Topping:

1/2 c. pecans (finely chopped)
3 T. all purpose flour
3 T. Sugar Twin Brown Sugar substitute
1 T. low fat margarine, melted
1 tsp. vanilla extract


Directions:

In a small bowl, combine topping ingredients; mix well, set aside.

Using electric mixer, beat eggs, and 1/3 c. of brown sugar substitute, 2 T. margarine, 2 tsp. vanilla, and pumpkin pie spice, salt until well blended. Gradually add sweet potatoes and half and half, mixing well until well blended. Pour into pie shell; sprinkle evenly with topping mix.

Bake at 450 degrees for 15 minutes. Reduce oven temperature to 350 degrees. Bake 30 minutes longer until knife inserted in center comes out clean. Cool on wire rack.

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Submitted by JoAnne N. Junkin