Recipe and photo courtesy of North Carolina Sweet Potatoes
- Pastry crust for a 9-inch double crust pie (make sure it's vegan, if necessary)
- 1 cup water
- 1/2 teaspoon salt
- 3 medium sweet potatoes (about 2-1/4 pounds), peeled and sliced into 1/4-inch rounds
- 1/2 cup white sugar
- 1/3 cup firmly packed brown sugar
- 2 tablespoons lemon juice
- 2 tablespoons all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 tablespoon butter or cold vegan soy butter or margarine, cut into pieces
Prepare a pie plate. Line a 9-inch pie plate with one layer of the pastry, then set aside.
Combine one cup of water and the salt in a large saucepan. Add sweet potatoes; cover and bring to a boil over high heat. Reduce heat and simmer until sweet potatoes are just barely tender when pierced with a fork, about 5 minutes.
Drain sweet potato slices and rinse with cold water until cool to touch. Drain the sweet potatoes well then transfer them to a large mixing bowl.
Add white sugar, brown sugar, lemon juice, flour and pumpkin pie spice to the sweet potatoes and toss gently with a spatula until slices are evenly coated. Spoon sweet potatoes into prepared pastry-lined pie plate. Dot the top of the sweet potatoes with butter or vegan margarine.
Place the top pastry over the filling and crimp top and bottom pastries together to make a sealed decorative edge, then cut three or four small slits in the top to allow steam to escape.
Bake the pie in oven until crust is browned and sweet potatoes are tender when pierced, about 50 minutes. If edges of crust start to brown too quickly, drape lightly with strips of foil.
Cool pie on wire rack at least 1 hour. Sweet potato pie can be served warm or cool.
Try it with a whole wheat pastry crust.
Calories: 440; Fat: 14 g; Protein: 5 g