Sweet potatoes are not just for Thanksgiving dinner, and with this fall harvest recipe, you can eat your vegetables for dessert!
When the weather gets chilly and the leaves start to fall, a home-baked pie really hits the spot. Served with some spiced cider or a cup of dark roast coffee, a piece of sweet potato pie hot out of the oven is a little slice of heaven.
Sweet potatoes are rich in beta carotene (vitamin A), fiber, and complex carbohydrates, with plenty of vitamin C, manganese, and potassium. They are said to be beneficial for diabetics in stabilizing blood sugar levels and lowering insulin resistance, and have a low to medium glycemic index.
Plus, sweet potatoes taste simply phenomenal!
Fall Harvest Recipe: Best Sweet Potato Pie Ever
- 1/2 cup evaporated milk (or soy milk powder reconstituted with half the water as usual)
- 1 tsp apple cider vinegar
- 1 tsp baking soda
- 1 tsp baking powder
- 3 eggs, beaten (or equivalent egg replacer)
- 2 cups of cooked mashed sweet potatoes
- 1 Tbs melted butter (or Earth Balance/other vegan “butter”)
- 1/3 cup honey (or agave nectar)
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- pie crust
This sweet potato pie recipe can be made vegan by following the substitutes in parentheses.
Preheat the oven to 400°. Stir evaporated milk, apple cider vinegar and baking soda together and set aside. Mix all other ingredients together, then add the milk mixture. Mix or puree in food processor until smooth. Pour into pie crust and bake at 400° for 10 minutes. Turn down the oven to 300° and bake for 45 to 50 minutes. Serve hot with a scoop of vanilla ice cream on top, or chill in the fridge and serve cold with whipped cream.
I’m not kidding you – this pie is so good, you’ll have to ration it out!