Sweet Potato Pie

The closest most folks Up North and Out West get to a sweet potato is candied yams at Thanksgiving, and that's a shame. The yam is actually no relation. It is also harder, drier, and woodier-tasting, so it's always served up slathered in butter, brown sugar and marshmallows. Yuck.

The sweet potato is actually a dietary hero in disguise, among the most nutritious vegetables you could eat. It is low in sodium, and very low in saturated fat and cholesterol. It is also an awesome source of dietary fiber. One cup of sweet potato that was baked in its skin is full of Vitamin B6 and Potassium, has almost twice the recommended daily allowance of Vitamin A, 65 percent of the recommended amount of Vitamin C, and half the daily requirement of Manganese. It is a rich source of B Vitamins, which help the body to combat stress. In particular, it is a good source of Folic Acid, which is important not only for infant development in utero but for many critical processes in the body. It is a good source of Omega-3 and Omega-6 Fatty Acids, contains all nine of the essential amino acids, and is powerfully anti-inflammatory. Who knew?

The sweet potato has a low glycemic index. Although it contains natural sugars, they digest slowly, causing a gradual rise in blood sugar so you feel satisfied longer. When you feel full, you eat less and eat less often. What could be healthier than that? Sweet potatoes grown in the South taste many times sweeter than their Northern counterparts. It's no wonder they abound by the truckload around here.

Sweet potato pie is as quintessentially Deep South as grits, turnip greens, and sweet tea. Most recipes are loaded with butter, sugar and Karo syrup and result in a custard consistency. Tasty, but not healthy.

In my quest to eat locally grown and produced food year-round, I recently found myself with a large bag of sweet potatoes acquired for a bargain, so I set about creating a healthier version of sweet 'tater pie that lets its natural sweetness truly shine. This pie is more of a dinner veggie than a dessert--which is probably sacreligious in country cookin', bless my little heart. I also drink unsweet tea, so I guess I'll never be truly Southern, but at least I do my grits up proper and slow-cook 'em!

Rosie's Sweet 'Tater Pie

(makes two 9" pies)

Ingredients

1 recipe of your favorite pie crust yielding two 9" crusts OR 2 ready made refrigerated pie crusts

4 medium OR 3 large sweet potatoes

1 15 oz can of Eagle fat-free condensed milk
2 eggs, beaten
3/4 cup organic turbinado sugar
1 tsp nutmeg
1 tsp cinnamon



Method

-Wash and prick skins of sweet potatoes and bake at 300 degrees Fahrenheit for 75 - 90 minutes. They should be thoroughly soft and the juices bubbling through the holes you pricked in the skins should be somewhat caramelized. Allow them to cool to room temperature, peel, and scrape the orange flesh into a bowl. Mash with a fork until they are the consistency of lumpy mashed potatoes.

- Preheat oven to 350 degrees Fahrenheit.

- Place pie crusts into the bottom of two 9" deep dish pie pans, and crimp the edges however you like.

-Put on some music, preferably Alabama's "Song of the South". It doesn't help the pie turn out better, but it's fun to sing along.

- To the mashed sweet potatoes add the beaten eggs and one third of the condensed milk. Blend on low speed with a hand mixer. Add the sugar, and blend. Continue adding the condensed milk a little at a time, beating on low. Add spices and continue beating. Increase speed and whip the mixture until it is thoroughly blended and there are no lumps.

- Divide the sweet potato mixture evenly into both pie pans and bake uncovered for 30 minutes. When a sharp knife or skewer inserted in the center comes out clean, the pies are done.

- Allow pies to cool and continue setting for 30 minutes. Serve at room temperature.

- Keeps well in the refrigerator and may also be served cold.

Enjoy, y'all!