2/3 cup chopped pecans
2/3 cup Equal Spoonful
1/4 cup sugar-free syrup
2 tablespoons butter, melted
Pastry for single crust 9-inch pie
2 cups cooked mashed sweet potatoes (about 2 pounds)
1/2 cup Equal Spoonful
1 teaspoon rum extract OR 2 tablespoons rum
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground cloves
1-1/2 cups evaporated nonfat milk
Preheat oven to 425°F.
For Praline Topping, combine all ingredients; set aside.
For Pie Filling, roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Set aside.
Combine sweet potatoes, Equal, eggs, rum extract and spices in a mixing bowl on medium speed of mixer. Gradually stir in evaporated milk. Spoon half of praline topping over bottom of pie pastry. Pour in sweet potato mixture.
Bake 15 minutes. Reduce oven temperature to 300°F.
Carefully spoon remaining Praline Topping over top of pie. Continue baking 45 to 50 minutes or until knife inserted in Filling comes out clean. Cool on wire rack. Serve warm or at room temperature.
Protein 7 g
Carbohydrates 35 g
Fat 17 g
Cholesterol 57 mg
Sodium 432 mg