- 5 medium orange sweet potatoes, or 40 oz canned (no sugar added)
- 1 stick melted butter
- 1 cup monkfruit or Splenda
- 2/3 cup evaporated milk
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon 1 9-inch unbaked pie crust (low-carb almond flour pie crust if available)
Preheat oven to 350 degrees F (175 degrees C).
If using fresh sweet potatoes, stab with a fork several times and microwave for 4 minutes. Turn over. Microwave for another 4 minutes. Remove from microwave. Allow them cool enough that you can handle them. Peel or slice each sweet potato in half and scoop out the flesh, discarding peels.
Place sweet potato centers in a mixing bowl with melted butter. Mash with a fork to combine. Add all remaining ingredients and mix until smooth.
Pour filling into pie crust and bake for 10 minutes at 350 degrees F (175 degrees C). Then, decrease oven temperature to 325 degrees F (165 degrees C) and bake for an additional 35-40 minutes, or until knife comes out clean when inserted into pie center.
Allow to cool for at least one hour before serving. Enjoy!