no added sugar sweet potato pie

 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
  
• 1/2 c. milk (any percent, half & half, evaporated, etc.)
• a bit of salt
• 1tsp+ vanilla
• 1/2 tsp. cinnamon
• 1/4 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 blend some more.  Add the rest of the ingredients and blend together.

Bake in uncooked pie crust at 350 for about 55 minutes.