This 100-calories, vitamin A rich dessert features the Louisiana state vegetable, the sweet potato!
It is time for the dietitian to confess. I love desserts, sweets, and cookies! I said it! I don’t believe in cutting desserts – in fact, desserts are a big part of mine and my family’s life! The secret to my desserts – I DECREASE the amount of sugar, fat and carbs in the recipes. While I don’t completely cut out sugar entirely, I decrease the sugar enough to give the dessert a nice flavor. I want taste!
I have to talk about one of my favorite desserts – Sweet Potato Pie! Growing up, I would ‘sneak’ little bites of sweet potato pie when my mom was not looking! I know that was not very nice, but it was amazingly tasty! Looking back at my love obsession with sweet potato pie, I now realize how this can affect my waistline.
Traditional ingredients in Sweet Potato Tarts/Pie:
To showcase the love of the state vegetable and enjoying pie, I created my Skinny Sweet Potato Tarts.
How we ‘skinny-ed’ the Sweet Potato Tart:
My kids LOVE these tarts, and well, you will as well!
Skinny Sweet Potato Tarts
4 sweet potatoes, cooked, peeled, and mashed
3/4 cup of sugar*
6 large egg yolks, lightly beaten
1/8 teaspoon of salt
1 teaspoon of cinnamon
1/8 teaspoon of ground nutmeg
2 tablespoons of whipped butter
1/2 cup unsweetened applesauce
1 (12 ounce) can fat free evaporated milk
2 1/2 teaspoons vanilla extract
**Many of you want to eliminate sugar. I fully understand and encourage you all to use your own sugar substitutes/substitutions. Let me know how it turns out!