Diabetic Sweet Potato Pie

"A wonderful treat for those that love the taste of sweet potato in a pie."
photo by Chefs Apprentice photo by Chefs Apprentice
photo by Chefs Apprentice
Ready In:
1hr 30mins
1 9 inch pie




  • Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
  • Break apart sweet potato in a bowl. Add margarine, and mix well with mixer. Stir in splenda, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
  • Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

Questions & Replies

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  1. hmsantimu
    Do I boil or bake the sweet potatoes?
  2. vaglamourous
    Looking for vinegar pie recipe.
  3. vaglamourous
    Does the splenda leave an after taste? Has anyone tried stevia?


  1. Kelly
    I was recently diagnosed with diabetes and was delighted to come across this recipe. I didn't think I was going to be able to have a traditional thanksgiving dessert, so I was happy to see this recipe. I followed it exactly and it is very good. I think though the next time I make it I may use less lemon because I like to taste the sweet potato a bit more!
  2. Chefs Apprentice
    This pie is excellent you can't tell it is made with Splenda instead of sugar. I used this recipe for Thanksgiving and again for Christmas. Thanks so much for sharing this recipe!
  3. Jen N Dave J.
    So simple with a terrific taste. The little touch of lemon is a delight. Perfect for a diabetic looking for something sweet.
  4. SleepinHyena
    I just made this and it's delicious for a diabetic pie. I made it using 1/2 c unsalted butter and couldn't taste the difference. The lemon adds a nice touch. Great recipe. I'll be using this one again.
  5. csmith01
    Very good recipe. Simple and delicious.


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