Sweet Potato Pie

Nutrition Facts

Servings Per Recipe

Makes servings

Preparation Time:

Amount Per Serving

Calories

Calories from fat

hour minutes

Daily Value*

Total Fat g

Saturated Fat g

Cholesterol mg

This pie needs to be refrigerated for hours before serving so it is firm enough for slices

to be taken out of the pie

This pie can be served as part of a lowfat meal

Sodium

Carbohydrate g

Dietary Fiber

Protein g

Vitamin A

Vitamin C

Calcium

Iron

Percent Daily Values are based on a

calorie diet

FILLING

teaspoons vanilla extract

tablespoons arrowroot powder (or corn starch)

/ teaspoon sea salt

/ cup almonds

/ cup brown rice syrup (or maple syrup)

/ cup molasses blackstrap

/ cup maple syrup

teaspoon ground cinnamon

/ teaspoon ground cardamom

/ teaspoon ground nutmeg

/ cup cognac (or brandyoptional)

pounds sweet potatoes baked skin removed

(about large sweet potatoes)

(about cups when mashed)

CRUST

Prepare a pie crust but do not bake crust A largedeeppie dish is best for this pie The amount of filling called

for in this recipe would overflow a small inch pie pan; one that is a bit deeper and wider is better but if it is too

deep (like a casserole dish) it will not bake as evenly or quickly; additionally a greater amount of pie crust dough

may be needed for this pie

FILLING

Blend all ingredients except for sweet potatoes until a smooth consistency is achieved (at least minutes to get it

as smooth as possible; almonds will always be a bit gritty this will not matter for this pie filling) Add potatoes

and blend until smooth

Pour the potato mixture into the preparedpie crust and bake in a degrees F ( degrees C) oven (no need to

preheat oven) for hour If during baking the crust starts to get too dark cover the crust or the whole pie with

foil

REFRIGERATION

The filling will not necessarily get very firm after baking It will firm up more upon refrigeration Leave

uncovered until pie and pan are cool and then cover with plastic wrap or it could dry out too much in the

refrigerator (and crack the top of the pie) It will probably be necessary to refrigerate the pie for hours or at

least overnight but it might be firm enough to cut out slices as earlier as hours after being put into the

refrigerator

VARIATIONS:

As the sweetener any combination of unrefined sweeteners (maple syrup brown rice syrup barley malt syrup

sorghum syrup etc) can be used and in varying amounts depending on your tastes (see "Dessert Notes" for more

information about sweeteners)

"Pumpkin Pie" Use orange winter squash puree (eg pumpkin butternut squash or kabocha) in place of sweet

potatoes

For a lower fat pie filling: leave out the almonds or replace the almonds with lowfat silken tofu (extrafirm)

Per serving: Calories; g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; mg Sodium

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Desserts of Vitality

101

Desserts Of Vitality