Sometimes it can be a challenge to not only serve healthy meals, but also to get your family to actually enjoy them. Chef Katie Workman, busy mom, author of “The Mom 100 Cookbook” and founder of Cookstr has joined the Sam’s Club Simply Delicious Brigade in an effort to help families create healthy meals. Simply Delicious is a weekly menu filled with recipes that are both delicious and nutritious, like Katie Workman’s recipe for Sweet Potato Pie that’s sure to be a hit.
In some areas of the country, especially the South, sweet potatoes make regular appearances at the end of the meal, but to many of us it’s a surprise to encounter them in dessert form. But they are called sweet potatoes for a reason, yet they offer a nice nutritional boost in this comforting, pretty, and very simple pie, made even easier by using refrigerated pie crusts. All ingredients can be found at Sam’s Club.
Sweet Potato Pie
Preparation time: 20 minutes
Serves 8-10
Ingredients
• 3 medium sweet potatoes
• 1 refrigerated pie crust for 9-inch pie
• 3 large eggs
• Grated zest of one orange
• 2/3 cup sugar
• ½ teaspoon salt
• 1 cup light or heavy cream
• Sweetened whipped cream to serve (optional)
Directions
1. Preheat the oven to 350°F. Prick the sweet potatoes in several places with a fork, and bake the sweet potatoes for 1 hour until soft. Leave the oven on. Remove and slightly cool the potatoes, then peel and puree in a food processor or pass them through a ricer, and place in a large bowl. You should have about 1 ¼ to 1 ½ cups puree.
2. Unroll the prepared pie crust and fit it into a 9-pinchpie plate. Attractively crimp the edges of the crust.
3. For the filling, in a large bowl, whisk together the eggs and orange zest. Whisk in the pureed sweet potatoes, and then add the sugar, cinnamon and salt and whisk into the sweet potato mixture until blended. Slowly whisk in the cream until well combined. Pour the filling into the prepared pie crust.
4. Bake the pie for about 1 hour, until the filling is set. You can test this by inserting a sharp knife near the center; when it come out clean, the pie is done. Cool completely on a wire rack. The pie will be a bit puffed up when it comes out of the oven, the sink as it cools. You can serve immediately, or refrigerate for up to 2 days. Serve sliced, with whipped cream, if desired.
For a new twist on Brussels sprouts, try Katie’s Brussels Sprouts with Bacon and Mustard Vinaigrette, and be sure to check out her tips for dressing up dishes for picky eaters.
Recipe reprinted with permission.
©2013 Jennifer L. Cruz. All Rights Reserved.
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