Sweet! A sweet potato pie to move you toward the holiday season
OK, admit it…you’re already looking forward to those marshmallow covered sweet potatoes that will be on your table for Thanksgiving. While everyone else is gorging themselves on Turkey, you’re going to be filling up on those super-sugared sweet potatoes.But for now, there is an alternative. While you’re working up the menu (if you’re like me, you start a month or so in advance of the holidays because new recipes are always cropping up and you’ll want to change what you’ll be serving 100 times before you actually head to the grocery), you can nosh on this delicious – and almost healthy – pie. I sometimes make mini-pies so feel less guilty about getting a second slice.
Some of the sugar and oil in this recipe has been replaced with apple sauce. There’s less fat and fewer calories that way. It changes the texture…the pie is not so custardy, but it still tastes great!
Oh-so-sweet Sweet Potato Pie
Pie Crust
1/2 cups all-purpose flour
2 teaspoons white sugar
1 teaspoon salt
1/2 cup vegetable oil
2 tablespoons milk
· Preheat oven to 400 degrees
· Place all ingredients in 9 inch pie pan. Stir together with fork. Pat mixture into bottom and up the sides of the pan. Poke holes in bottom and side of crust.
· Fill crust.
Filling
2 cups sweet potatoes, peeled
1 cup milk
3/4 cup brown sugar
1 apple, steamed with 1 teaspoon butter and a teaspoon each of nutmeg, cinnamon, brown sugar, mashed, or 1/2 cup of prepared apple sauce
1/4 cup cornstarch or flour
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon cloves
1/4 cup raisins
1 teaspoon cinnamon
· Boil peeled sweet potatoes and mash them.
· Add the milk, brown sugar, apple sauce, corn starch (or flour), salt, ginger, cloves, raisins and cinnamon and mix thoroughly.
· Pour into unbaked pie crust.
· Bake at 400 degrees for 50-60 minutes.
· Sprinkle with a mixture of sugar, cinnamon and flour mixed with a pat of butter and put under the broiler for a minute or two until browned.
· If you’re really craving a sweet taste, drizzle with a little caramel sauce.
· Serve hot or cold.
Lacto-Vegetarian.
1/2 cups all-purpose flour
2 teaspoons white sugar
1 teaspoon salt
1/2 cup vegetable oil
2 tablespoons milk
· Preheat oven to 400 degrees
· Place all ingredients in 9 inch pie pan. Stir together with fork. Pat mixture into bottom and up the sides of the pan. Poke holes in bottom and side of crust.
· Fill crust.
Filling
2 cups sweet potatoes, peeled
1 cup milk
3/4 cup brown sugar
1 apple, steamed with 1 teaspoon butter and a teaspoon each of nutmeg, cinnamon, brown sugar, mashed, or 1/2 cup of prepared apple sauce
1/4 cup cornstarch or flour
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon cloves
1/4 cup raisins
1 teaspoon cinnamon
· Boil peeled sweet potatoes and mash them.
· Add the milk, brown sugar, apple sauce, corn starch (or flour), salt, ginger, cloves, raisins and cinnamon and mix thoroughly.
· Pour into unbaked pie crust.
· Bake at 400 degrees for 50-60 minutes.
· Sprinkle with a mixture of sugar, cinnamon and flour mixed with a pat of butter and put under the broiler for a minute or two until browned.
· If you’re really craving a sweet taste, drizzle with a little caramel sauce.
· Serve hot or cold.
Lacto-Vegetarian.
