Sweet Potato Pie

Portions:
8

Serving Size:
1/8 slice of pie

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein

Ingredients

  • 2 medium sweet potatoes
  • 1/3 cup butter
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 3/4 cup 2% reduced-fat evaporated milk
  • 1 teaspoon vanilla
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 unbaked deep dish pastry shell (9-inch)

Preparation

  1. Preheat oven to 425° F. Set eggs out to bring to room temperature. Set butter out to soften.
  2. In a medium pan peel and cube 2 medium sweet potatoes. Add water to cover and bring to a boil. Drain, add fresh water and return to a boil. Reduce heat; cook uncovered until tender 20 to 25 minutes.
  3. Drain potatoes, return to pan and mash until smooth. Cool to room temperature.
  4. In a large bowl, cream butter and sugar. Add eggs and mix well.
  5. Add milk, 2 cups mashed sweet potatoes, vanilla, cinnamon, and nutmeg, mix well.
  6. Pour into an unbaked deep-dish pie shell. Add pie shield or cover top of crust with aluminum foil to prevent crust from over browning. Remove shield the last 5 minutes of baking.
  7. Bake at 425° F for 15 minutes. Reduce heat to 350° F and bake 35 to 40 minutes or until set or a knife inserted in the center comes out clean.
  8. Cool, cover and store in refrigerator until ready to serve.

Helpful hints

  • Double-boiling removes about half the potassium from sweet potatoes. If potassium is not restricted you can boil only once until potato pieces are tender.

  • Substitute a granular sugar substitute for sugar to reduce carbs to 26 grams per slice.

Nutrients per serving

Calories 320

Protein 5 g

Carbohydrates 37 g

Fat 17 g

Cholesterol 67 mg

Sodium 152 mg

Potassium 195 mg

Phosphorus 107 mg

Calcium 92 mg

Fiber 1.7 g

Renal and renal diabetic food choices

  • 1 starch
  • 1/2 vegetable, medium potassium
  • 1 high-calorie
  • 3 fat

Carbohydrate choices

2-1/2

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