Monday, February 14, 2011

Sweet Potato Valentine

What is my Valentine getting today?  I'm making his very favorite treat. . . a sweet potato pie.  He will be so happy when he comes home from work tonight.  I know he will have had a busy day.  So I can't wait to see his face light up when he discovers his gift.

Here's the recipe.  You'll love this pie.

2 c. cooked sweet potato
1 c. milk (I like coconut milk or rice milk for this)
1/4 c. butter
3/4 c. agave nectar (can use cane syrup or honey)
1/4 c. cornstarch
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. allspice

Double wrap a few sweet potatoes in foil and poke some holes in them.  Bake at 350 for about an hour - or until soft.  While those are baking, make your pie crust from the earlier post.  Click here: no-roll pie crust.  When potatoes are done, unwrap them.  Use a spoon to remove the meat from the skins (it should come out easily).  Heat oven to 425.  Combine sweet potatoes with all other filling ingredients and blend in food processor until smooth.  Pour filling into unbaked pie crust and bake at 425 for ten minutes.  Reduce heat to 350 and bake for an additional 50 minutes or until done.

Remove pie and allow to cool a bit.  Then refrigerate for at least six hours or overnight.

1 comment:

  1. I'm in the middle of making this and the no-roll pie crust right now! I've never had luck with pie crust, so I'm nervous! I'll let you know how it turns out. I've been wanting to makie it since you posted this and found myself with some sweet potatoes needing to be cooked today. Thought this would be a good use of them! Thanks for the recipe!