Sweet Potato Pie - Week 47

Popular alternative to the traditional pumpkin pie...the sweet potato pie.

I originally chose this recipe because of an article I had read online that featured PURPLE sweet potatoes. Unfortunately, when it came time to make the recipe, I couldn't find the unique purple-colored sweet potatoes. I even sent a plea to the grocery store to stock this colorful beauty knowing it could be a popular item for the die-hard K-State Wildcat fans during football season found in Kansas. 

On top of the unique color of the pie, the purple sweet potato contains anthocyanin, a pigment associated with reduced risk of cancer. You can read more about the Purple Pride Sweet Potato Pie here, and I am hopeful that someday, I can make my own Purple Pride Sweet Potato Pie. 

In the meantime, I'll use the average sweet potato to make a seasonal favorite.

Ingredients:

1 bottom pie pastry

1 pound sweet potato

½ cup butter, softened

1 cup white sugar

½ cup milk

2 eggs

½ t. nutmeg

½ t. cinnamon

1 t. vanilla

Directions:

Boil sweet potato whole in skin for 45 minutes, or until done. Remove skin from sweet potato.

Mash sweet potato in a bowl. Add butter, and mix with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat well until smooth. 

Pour filling into crust

Bake for 55 minutes at 350 degrees or until knife place in center comes out clean. 

Purple sweet potatoes contains cancer-fighting ingredients,

do you change your diet to help your health,

and what are some of your favorite changes?