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Details

• Servings: 10
• Serving Size: 1 slice

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Ingredients

• 3 Tbsp unsalted butter
• 1/2 cup sugar
• 1/4 tsp salt
• 1 large egg yolk
• 3 Tbsp fresh lemon juice
• 1 tsp grated lemon zest, plus additional for garnish
• 1/2 tsp ground cinnamon
• 3 large sweet potatoes, cooked, peeled and mashed
• 1 cup fat free evaporated milk
• 3 large egg whites
• 1 (9-inch each) prepared pie shell, unbaked
• 1/4 cup fat free whipped topping (optional)

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Preparation

1. Preheat the oven to 350°. In a large bowl, beat together the butter, sugar and salt. Add the egg yolk, lemon juice, lemon zest and cinnamon; mix well. Stir in the sweet potatoes and milk and mix to combine well.
2. With a hand mixer, beat the egg whites on high speed until stiff peaks form. Fold half of the egg whites into the sweet potato mixture until combined. Fold in the remaining half of the egg whites until combined. Pour the mixture into the pie shell.
3. Bake for about 40 to 50 minutes, or until a knife inserted in the center comes out clean. Cool before serving. Pie can be made 1 day in advance and kept covered and chilled. Serve topped with a dollop of whipped topping and lemon zest for garnish, if desired.

Nutrition Facts

Calories	146
Cholesterol	30mg
Fibers	2g
Proteins	4g
Sat Fat	1g
Sodium	161mg
Total Carbs	24g
Total Fat	4g