Sweet Potato Pie: Good for you pie recipe
October 10, 2007
Sunshine on a Summer day: A given.
Sunshine on a late Fall day: A gift given.
I won’t be hanging around indoors today. But before I go, let’s talk sweet potatoes and Sweet Potato Pie.
Did you know that it takes 23 cups of broccoli to equal the same amount of beta carotene found in one cup of sweet potatoes? Sweet.
Here is information about the health benefits of sweet potatoes, as well as a delicious sweet potato pie recipe.
According to the Texas A&M University Aggie Horticulture department, one baked sweet potato provides over 8,800 IU of vitamin A or about twice the recommended daily allowance, yet it contains only 141 calories making it valuable for the weight watcher.
This nutritious vegetable provides 42 percent of the Recommended Daily Allowance, RDA, for vitamin C, 6 percent of the RDA for calcium, 10 percent of the RDA for iron, and 8 percent of the RDA for thiamine for healthy adults. It is low in sodium and is a good source of fiber and other important vitamins and minerals. A complex carbohydrate food source, it provides beta carotene which may be a factor in reducing the risk of certain cancers.
For the most food value, choose sweet potatoes of a deep orange color. When buying sweet potatoes, select sound, firm roots. Handle them carefully to prevent bruising. Storage in a dry, unrefrigerated bin kept at 55-60 degrees F. is best. DO NOT REFRIGERATE, because temperatures below 55 degrees F. will chill this tropical vegetable giving it a hard core and an undesirable taste when cooked.
SWEET POTATO PECAN PIE
1 (9 - inch) unbaked pastry shell
1 pound (2 medium) sweet potatoes, cooked and peeled
1/4 cup margarine or butter
1 (14 - ounce) can Eagle Brand Sweetened Condensed Milk, (NOT evaporated milk)
1 teaspoon grated orange rind
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
teaspoon ground nutmeg
1/4 teaspoon salt
2 eggs
Pecan ToppingPreheat oven to 350 degrees F. In large mixer bowl, beat hot sweet potatoes with margarine until smooth. Add remaining ingredients except pastry shell and Pecan Topping; mix well. Pour into pastry shell. Bake 30 minutes. Remove from oven; spoon Pecan Topping evenly over top. bake 20 to 25 minutes longer or until golden brown. Cool. Serve warm or chilled. Refrigerate leftovers.
Pecan Topping: In small mixer bowl, combine 1 egg, 3 tablespoons dark corn syrup, 3 tablespoons firmly packed light brown sugar, 1 tablespoon margarine or butter, melted, and teaspoon maple flavoring; mix well. Stir in 1 cup chopped pecans.
When I do get back home, I think we will have a slice of Sweet Potato Pie. What a perfect day!
