Pecan–Praline Sweet Potato Pie

Pecan–Praline Sweet Potato Pie
   MAKES 1 9-INCH PIE
   I’ve found that oven-roasted sweet potatoes greatly enhance the flavor of this pie. When baking sweet potatoes for a savory meal, prepare an extra-large one or two medium ones for this recipe. To bake a sweet potato, preheat the oven to 400˚F and bake for 45 to 60 minutes, or until tender. Or, cook whole sweet potatoes in the microwave with the smaller ends pointed toward each other on high for 12 to 15 minutes, or until tender. Let cool, scoop out the flesh, and mash. Use now or freeze mashed flesh for up to 6 months.
   SWEET POTATO PIE FILLING

1½cups mashed cooked sweet potatoes (1 large or 2 medium sweet potatoes), or 1 (15-ounce) can no-sugar-added sweet potatoes, drained and mashed

⅓cup nonfat evaporated skim milk

¼   cup firmly packed Splenda brown sugar blend

1   tablespoon whipped butter, melted

½ teaspoon vanilla extract

¼   teaspoon salt

½ teaspoon ground cinnamon

¼   teaspoon ground allspice

¼   teaspoon ground nutmeg

1   Light Pie Crust (recipe follows)

PECAN–PRALINE TOPPING

1   large egg

⅓cup firmly packed Splenda brown sugar blend

¼   cup agave syrup

1   tablespoon whipped butter, melted

¼   teaspoon vanilla extract

⅔cup chopped pecans

Adjust an oven rack on the bottom shelf. Preheat the oven to 350°F.
   To make the filling, combine all the ingredients in a medium bowl and stir until combined. Spread the filling evenly into the pie crust.
   To make the pecan topping, whisk the egg and brown sugar blend together in a medium bowl until blended. Add the agave syrup, butter, and vanilla and mix well. Stir in the pecans. Spread the pecan topping evenly over the sweet potato filling.
   Bake for 45 to 55 minutes, or until a knife inserted near the center comes out clean. Remove from the oven and let cool completely on a wire rack. Refrigerate for at least 3 hours before serving.
   VARIATIONS: Use 1½ cups pumpkin purée (see Smashing Pumpkins), or leave off the pecan–praline layer.


SERVING SIZE:   ¹⁄10   of pie
EXCHANGE LIST VALUES:   1½ carbohydrate, 1 starch, 2 fat
CARBOHYDRATE CHOICES:  2½

CALORIES:  282

CALORIES FROM FAT:  106

TOTAL FAT:  12 g

SATURATED FAT:  3 g

CHOLESTEROL:  23 mg

SODIUM:  216 mg

TOTAL CARBOHYDRATE:  38 g

FIBER:  3 g

TOTAL SUGARS:  22 g

PROTEIN:  4 g