Provider Farm

From our fields, for your family

Sweet Potato Pie

A yummy but healthy desert. Works great with a whole wheat or nut based crust.
  • 1┬ápie crust of your preference
  • 1 1/2 pounds sweet potatoes, baked and mashed
  • 2 large eggs
  • 2 large egg whites
  • 1/2 cup plus 1 tablespoon maple syrup
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon grated whole nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons turbinado or raw sugar
  • 1/2 cup pumpkinseeds

1. Preheat oven to 375┬░. Prepare crust and place in pie tin.

2. Bake crust in over for 10 minutes and let cool.

3. Meanwhile, whisk together mashed sweet potato with whole eggs, 1 egg white, 1/2 cup maple syrup, ginger, nutmeg, and salt. Spoon into shell, and brush edges with remaining egg white; sprinkle with sugar. Bake in middle of oven 40 minutes or until set. (If crust is becoming too brown, cover with foil.) Transfer to a wire rack.

4. Toast pumpkin seeds in a skillet 1-2 minutes with 1 tbs. maple syrup or until syrup has reduced and seeds are golden. Transfer to foil; spread in 1 layer. Let cool 15 minutes. Crumble, and garnish pie. Slice and serve.