Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prepare pastry shell, set aside. combine sweet potatoes, brown sugar, half and half, egg, butter, 1/2 teaspoon vanilla, cinnamon, nutmeg and salt, mix well. pour into pastry shell. bake at 425 degrees, 25 to 30 minutes, or until set in centre, cool. drain pineapple, reserving 1/2 cup juice. pour reserved juice into small saucepan. add cornstarch, stir until dissolved. cook, stirring constantly, until thickened and translucent. stir in ginger and remaining 1/2 teaspoon vanilla cut pineapple slices in half, arrange pineapple over pie in a pinwheel pattern, spoon topping over pineapple. garnish with whipped cream.

Target recipe: assemble all ingredients; preheat oven to 400°f. prick potatoes several times with a fork and bake until tender 60-75 minutes. cool potatoes to room temperature. scoop interior flesh of baked potatoes into a medium bowl (no skin). mash potatoes until smooth. melt butter and add to sweet potatoes. in a separate small bowl, whisk together truvia™ natural sweetener, eggs, vanilla, salt and spices. add egg mixture to potatoes. mix until well combined smooth mixture. carefully transfer pie to oven and bake on bottom rack until filling is just set approx 35-45 minute transfer to a wire rack to cool. garnish with whipped cream, if desired.