Too Hot, Too Cold, Just Right

I have been meaning to share this recipe for weeks now ever since Chris and I picked the sweet potatoes from our garden.  I needed a recipe to use up some of those potatoes.  After searching the Internet and reading about ten recipes for basic pie crusts and sweet potato pies, I decided to combine and modify about three different recipes to come up with this healthier version of sweet potato pie.  It came out tasty especially with the addition of the maple toasted pecans on top.  Some like it hot (which it is good hot), but in my opinion it was best after it sat in the refrigerator overnight.

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Sweet Potato Pie with Maple Pecan Topping

Pie Crust:

1 1/2 c whole wheat flour

1/2 tsp salt

6 tbsp Brummel & Brown Yogurt Spread (B & B)

6-8 tbsp ice cold water

Directions: Mix flour and salt.  Add cold B & B using two butter knives as scissors to cut across each other to incorporate B & B and flour.  Add a tbsp of cold water at a time until dough ball starts to form using the same knife technique.  I ended up using 8 tbsp of water to get the right consistency.  (On Food Network, I have seen pie crust made in a food processor, so you may opt for that method instead of the knives.)  Allow dough to sit in refrigerator until ready for rolling out.

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Using a modified rolling pin AKA drinking glass I rolled out the dough on a floured area to fit my 9 inch pie pan.

Sweet Potato Filling:

3 medium sweet potatoes, peeled and cubed (about 1.5 pounds)

3/4 c fat free evaporated milk

3/4 c dark brown sugar, packed

1/2 tsp salt

1 tsp cinnamon, ground

1/2 tsp nutmeg, ground

Directions: Preheat oven to 350*.  Boil potatoes until fork tender and drain.  Add all ingredients to the potatoes and mash with a potato masher to desired consistency.  Line pie pan with foil, then add pie dough.  Pour sweet potato mixture on top of pie dough and smooth.  Pinch off any excess dough.  Use fork to press around entire pie edge or pinch decorative edge all around.  Follow directions below and pour pecan topping on pie.  Bake at 350* for 60-75 minutes.  Allow to cool before cutting.

Maple Pecan Topping:

1 c pecans, chopped

1 tbsp maple syrup

Directions: Toast pecans in pan over medium heat until hot and fragrant.  Remove from heat and add syrup.  Stir to combine and pour over sweet potato mixture before baking.

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On oatmeal…

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With greek yogurt and more syrup and cinnamon…

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Or plain for breakfast with hot tea…

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  I do not plan on making this for Thanksgiving because there will be far too much already, but I do plan on making it in my future.  It is too good not to.;)

I will be cooking up some dishes for Thanksgiving and perhaps not so healthified.  My definite dishes include mirliton (also known as chayote squash) and shrimp dressing, miniature crawfish pies, and maybe making an appearance are artichoke bites and chocolate dipped almond meringues. 

Are you cooking any Thanksgiving dishes? And how do you like your sweet potato pie?

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2 thoughts on “Too Hot, Too Cold, Just Right

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