Trying to keep my added sugar consumption quite low, I'm surprised at how little there is for this on-line without adding artificial sweeteners - which, yuk.
So here is my first attempt at no sugar added sweet potato pie.
For reduced sugar, I took this pie with the sugar cut to scant 1/3 cup. That breaks down to (with full 1/3 cup), about 8.3 added grams of sugar per slice. That is not bad compared to almost everything else. I took it to Thanksgiving and it was very good.
But I also want to lean into my date paste and what a great sweetener it is. It's worked so well with muffins. I need to remember how I made it because it's great tucked back in the fridge for months. I also need to remember the whole wheat pie crust recipe I used for this pie. (I froze one crust, as it made two.)
So here is how I made this sweet potato pie, and I will rework it until I'm satisfied.
- 1.5-2 pounds sweet potatoes cooked
- 2 T butter
- 1/3 cup date paste
- 1/4 c. milk (any percent, half & half, evaporated, etc.) (note: this is cut from 1/2 cup because the date paste provides moisture)
- a bit of salt
- 1tsp+ vanilla
- 1 tsp. cinnamon
- 1/4-1/2 tsp. nutmeg
- mace or cardamom or other spices
- 2 eggs
Bake sweet potatoes (about 3 medium) for about 55 minutes at 425 degrees. Allow to cool and peel.
Blend sweet potatoes in a food processor. Add butter and process some more. Add the rest of the ingredients and process together.
Bake in uncooked pie crust at 350 for about 55 minutes.
**
Verdict: DELICIOUS. It was a little grainy, probably from the date paste that I had made in the food processor. If it mattered (like taking to fancy company), date paste in the blender. But I do not mind grainy in my pie (at all), so for me it's perfect! The color wasn't even off, which I'd feared. The date paste is a not very appetizing gray-brown, so I thought it would make the pie off-color, but it was like pumpkin pie, which people eat without complaint.)
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