Anyone who loves pumpkin pie will like this too, and with a store bought, unbaked crust this recipe is a cinch. With all the beta carotene from the potatoes and protein in the eggs, you could even make this part of a light, healthy lunch or breakfast. I always double this recipe because otherwise someone gets hurt trying to fight for the biggest piece. Might be nice to bring to grandma’s house on Thanksgiving, and don’t forget to watch the video!
Ingredients:
1 9" pie crust
2 cup(s) sweet potato(es) -- cooked, peeled, blended
2 tbsp butter -- softened
2 egg(s) -- beaten
1/2 cup(s) sucanat -- or brown sugar
1 1/2 tsp cinnamon
1 1/2 tsp nutmeg
1 tbsp flour
1/2 tsp salt
1/2 cup(s) milk
1 tsp vanilla extract
1/2 tsp baking soda
Directions
Prep Work: Score potatoes around their midsection with knife, then cover sweet potatoes with water in small pan and boil gently until you can pierce easily with a fork, approx. 15 min. Drain, peel off skin, and mash with potato masher, food processor, or blender.
1. Preheat oven to 350 degrees.
2. If using a blender, blend all ingredients except pie crust. For a standing mixer, combine mashed sweet potatoes, butter and eggs until blended. Sprinkle sugar, cinnamon, nutmeg, flour and salt over top and mix thoroughly.
3. Mix in milk, vanilla and baking soda and pour into pie shell.
4. Place pie on baking sheet and bake 70 minutes. Center should be set. Cool and refrigerate.
Serving Suggestion: Like everything else, it is even better with whipped cream. Also it makes a delightful light breakfast or lunch if you’re willing to think outside the box.
