Double Decker Sweet Potato Pecan Pie

This is quite possibly the best sweet potato AND the best pecan pie ever - all rolled into one. It is also low fat, high soluble fiber, and thus a fabulously rich and decadent dessert that is perfectly safe to eat.

Makes 12-14 servings

Crust:

8 graham crackers, finely crushed
1 Tablespoon safflower or canola oil

Preheat oven to 325F. Lightly spray 10 inch non-stick heavy-gauge springform pan with cooking oil. Mix all crust ingredients together thoroughly and press firmly into pan. Bake 4-5 mins. Cool on rack.

Sweet Potato Filling:

2 1/2 Cups steamed sweet potatoes, mashed until smooth
3 level tablespoons Acacia Tummy Fiber (optional)
1 1/2 Cups soy or rice milk
1/4 Cup brown sugar
1/2 Cup granulated sugar
1/4 Teaspoon salt
1 Teaspoon cinnamon
1/2 Teaspoon ground ginger
1/4 Teaspoon ground nutmeg
1/8 Teaspoon ground cloves
4 organic egg whites

Raise oven temperature to 350F. In a large bowl mix all ingredients until well-blended and completely smooth. Set aside.

Pecan Filling:

6 organic egg whites
1/2 Cup granulated sugar
1/2 Teaspoon salt
2 Tablespoons canola oil
1 1/2 Cups dark corn syrup
1 Cup finely chopped fresh pecan halves
1 Tablespoon vanilla extract

Combine first 5 ingredients in large bowl and beat throroughly until well combined. Stir in pecans and vanilla.

Pour sweet potato filling into baked pie crust and smooth top. Carefully pour pecan filling on top. Bake for 1 hour to 1 hour 15 minutes, until a knife inserted into the pie comes out clean. Cool on rack.

All recipes included in Eating for Irritable Bowel Syndrome have a nutritional analysis per serving of calories, protein, percentage of calories from protein, carbohydrates, percentage of calories from carbohydrates, total fat, percentage of calories from fat, saturated fat, cholesterol, sodium, and total dietary fiber. (Analysis provided by NutriBase Nutrition Manager software.)

All content is copyrighted by Heather Van Vorous and MAY NOT BE REPRODUCED without permission.