Mock Sweet Potato Pie (GF)

MOCK SWEET POTATO CASSEROLE

  I really like this.  I’m not sure how closely it mimics sweet potato casserole, but my husband said this is a keeper!

2 eggs

2 tbsp melted butter (30 mL)

Liquid sucralose to equal 1 cup (250 mL)

  SPLENDA^® Granular

2 tbsp powdered erythritol (30 mL)

¹/₂  tsp salt (2 mL)

1 tsp vanilla extract (5 mL)

2 cups any cooked yellow squash (500 mL)

  (notspaghetti squash though)

1 cup canned pumpkin (250 mL)

¹/₂  cup heavy cream (125 mL)

¹/₂  tsp glucomannan powder, OR xanthan gum (2 mL)

Ground nutmeg sprinkle

Preheat oven to 350°F (180°C).  In food processor, process eggs, butter, liquid sucralose, OR SPLENDA^® Granular, erythritol, salt and vanilla extract.  Add squash, pumpkin, heavy cream and glucomannan powder, OR xanthan gum; process until smooth.  Pour into 9-inch glass pie dish. Sprinkle with ground nutmeg. Bake about 40 minutes or until set.

Helpful Hints:  Whenever I want to reduce the sodium in a dish, I use half regular salt and half No Salt^®.  The latter does not taste great on its own, but mixed with regular salt, it tastes great in most dishes and even baking.

Yield:  8 servings

1 serving

113.3 calories

2.7 g protein

9.1 g fat

4.8 g carbs