I’ve found that I’m very sensitive to non-sugar sweeteners. If it’s not sugar, I can always tell. And usually I don’t like it. Because of this, I’ve never really gotten on the stevia train. When NuNaturals contacted me and asked if they could send me samples of their stevia, I decided to try baking with it. From past experience, I knew I didn’t care for it in my tea, but I had never used it in recipes. And you know me, I’m always up for culinary challenges.
So! For this culinary challenge, I made Crustless Cardamom Sweet Potato Pie using the NuNaturals More Fiber Baking Blend. For every part sugar in a recipe, you add an equal part of the baking blend. Doing this, you can either reduce the sugar in the recipe or omit it entirely. I was nervous about cooking with no sugar at all, but I decided to do it that way so I could best judge this product.
There was a big difference in the appearance of the sweet potato pie using stevia vs. a regular sweet potato pie. The stevia sweet potato pie stayed that orange sweet potato color after baking–it didn’t caramelize. If you want a beautifully browned sweet potato pie but still want to shave off a few calories, I’d suggest doing a half sugar, half More Fiber Baking Blend mix. Of course, appearance isn’t the most important thing–taste is! My husband and I both felt that the sweet potato pie with stevia tasted fantastic. It had a different taste than a sweet potato pie made with sugar, but it wasn’t unpleasant. Quite honestly, the lack of caramelization was a bigger issue to me than the taste.
So can you bake with stevia? Yes! And it’s delicious! But I still want honey in my tea.
A low-calorie crustless sweet potato pie, spiced with cardamom and sweetened with NuNaturals More Fiber Baking Blend.
- 1 large sweet potato, peeled and cut into 1-inch pieces
- 1/2 c. NuNaturals More Fiber Baking Blend
- 1/2 c. light coconut milk
- 2 large eggs
- 1 tsp. ground cinnamon
- 1/2 tsp. ground cardamom
- 2 tbsp. cornstarch
- 1/2 tsp. salt
- cooking spray
- 1/4 c. chopped crystalized ginger (optional)
- Preheat oven to 325 degrees.
- Put sweet potato pieces in a medium saucepan and cover with water. Bring to a boil, then reduce heat to medium. Simmer for 10 minutes or until pierced easily with fork. Drain and cool.
- In a large mixing bowl, mash sweet potatoes until smooth. Add remaining ingredients through salt. Whisk until combined. Pour into a pie dish coated with cooking spray and bake 50-60 minutes or until set.
- Cool pie on rack. Garnish slices with crystalized ginger.
Disclosure: I received samples from NuNaturals in order to develop this recipe.