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Fat: 3 g
Saturated Fat: Less than 1 g
Cholesterol: 40 mg
Sodium: 98 mg
1¼ c. flour
1/4 t. sugar
1/3 c. nonfat milk
2 T. vegetable oil
Combine the flour and sugar in a bowl. Add milk and oil, and stir
with fork until well mixed. Form pastry into a smooth ball with
your hands. Roll the ball between two 12-inch squares of waxed
paper using short, brisk strokes until pastry reaches edge of
paper. Peel off top paper and invert crust into pie plate.
¼ c. white sugar
¼ c. brown sugar
½ t. salt
¼ t. nutmeg
3 large eggs, beaten
¼ c. evaporated nonfat milk
1 t. vanilla extract
3 c. sweet potatoes, cooked and mashed
Combine sugars, salt, nutmeg, and eggs. Stir in milk and vanilla.
Add sweet potatoes and mix well.
Preheat oven to 350°F. Pour mixture into pie shell. Bake for 60
minutes or until crust is golden brown. Cool and cut into 16