Crustless Pistachio-Topped Sweet Potato Pie

1. Preheat oven to 375 degrees F. In a large bowl, combine sweet potatoes, honey, brown sugar, orange peel, allspice, and mace. Add egg. Beat lightly with a fork just until combined. Gradually stir in buttermilk. Pour into a 9-inch pie plate.

2. Bake for 35 to 40 minutes or until a knife inserted near the center comes out clean. Cool completely on a wire rack. Cover and refrigerate within 2 hours. Sprinkle with Crunchy Pistachio Topper just before serving. If desired, top individual servings with whipped topping.

Crunchy Pistachio Topper
Preheat oven to 325 degrees F. In a medium bowl, combine 1 tablespoon refrigerated or frozen egg product (thawed) or 1 tablespoon beaten egg white and 1/2 teaspoon water. Beat with a wire whisk or fork until frothy. Add 2 tablespoons packed brown sugar or brown sugar substitute* equivalent to 2 tablespoons brown sugar; stir until combined. Stir in 3/4 cup wheat and barley cereal flakes (Grape Nuts Flakes) and 1/2 cup lightly salted pistachio nuts. Lightly coat a 992-inch baking pan with nonstick cooking spray. Spread nut mixture in a thin layer in prepared pan. Bake for 10 to 15 minutes or until nuts appear dry, stirring once halfway through baking. Spread nut mixture on a piece of foil coated with nonstick cooking spray. Separate nut mixture into individual pieces or small clusters; cool completely. Store in a tightly covered container in the refrigerator for up to 1 week. Makes 1 1/3 cups.

*Test Kitchen Tip
For the mashed sweet potatoes, wash, peel, and cut off woody portions and ends of 1 1/3 pounds sweet potatoes. Cut into quarters. In a covered large saucepan, cook sweet potatoes in enough water to cover for 25 to 30 minutes or until tender. Drain. Mash; measure 2 cups.

** SUGAR SUBSTITUTES: Choose from Sweet 'N Low Brown or Sugar Twin Granulated Brown. Follow package directions to use product amount equivalent to 2 tablespoons brown sugar.PER SERVING WITH SUBSTITUTE: same as above, except 143 cal., 24 g carb., 121 mg sodium. Exchanges: 1 other carb. Carb choices: 1.5.

***Test Kitchen Tip
To make sour milk, place 1 tablespoon vinegar or lemon juice in a 1-cup glass measure. Add enough fat-free milk to make 1 cup total liquid. Let stand for 5 minutes before using.