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Thursday, November 3, 2011

Healthy Sweet Potato Pie

I am told this pie was delicious, but alas, I didn't get to try any before my 1.5yo penetrated the kitchen countertop forcefield and pulled the cake dome down, ruining both the cake dome and pie.

Before Destructo Toddler

The recipe came in a mailer about women's health or heart health or something like that from a local hospital (who would be sending you recipes chock full o' fat and calories if they were really serious about drumming up business).  It includes several Miracles of Modern Chemistry.  I've retained one or two calorie/carb-reducing elements and reverted the remainder to "real food" which is IMHO where "healthy" really lives.

After Destructo Toddler
Because there are no eggs in the recipe, it can be stored at room temperature for a few days rather than in the fridge.  You can also freeze it for future service, and perhaps even serve it frozen in an ice-cream-cake sort of way (didn't get to try that one, but I had planned to).

If you happen to bake a lot of pies, these are very nice for weighting a prebaked pie shell to prevent bubbles in the crust.  I used dry beans for a number of years, but the ceramic beads do a better job.

"Healthy" Sweet Potato Pie
Makes 12 servings

1 pie crust, home-made or store-bought
1 1/2 lbs. sweet potatoes, baked and peeled
3 tbsp butter
6 packets or 1/4 cup artificial sweetener (or sugar)
1/4 cup honey
1 tbsp cinnamon
1-2 tbsp honey for drizzling

Put the pie crust in a 8" pie plate and bake per recipe/package instructions for a precooked shell.

Mash butter and sweet potatoes together in a bowl or in a food processor.  Stir in sweetener, 1/4 cup honey, and cinnamon.  Pour mixture into pie shell and drizzle with remaining honey. Pin It

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