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Sweet Potato Pie

39% calorie reduction from traditional recipePastry for single-crust 9-inch pie
2 cups cooked, mashed sweet potatoes (about 2 pounds)
2 eggs, lightly beaten
1 cup Equal� Spoonful*
1 tablespoon flour
1 teaspoon lemon juice
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 can (12 ounces) evaporated fat-free milk*May substitute 24 packets Equal� sweetenerRoll pastry on a lightly floured surface into a circle 1 inch larger than inverted 9-inch pan. Ease pastry into pan; trim and flute edge.Mix sweet potatoes with electric mixer in large bowl until smooth. Stir in eggs, Equal� flour, lemon juice, vanilla, spices, salt and evaporated milk. Pour mixture into pastry shell. Bake in preheated 400 degree F oven 40 to 45 minutes or until filling is set and sharp knife inserted near center comes out clean.Cool completely on wire rack. Refrigerate until serving time.Makes 8 servingsNutrition information per serving: 197 cal., 7 g pro., 28 g carb., 6g fat, 58 mg chol., 316 mg sodium

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