Katie Workman, mom and author of The MOM 100 Cookbook, has shared a recipe for Sweet Potato Pie. A perfect recipe to feature at a holiday, event, or really any day of the week, the pie will appeal to family members of all ages. She also has shared a few tips for a healthy and happy New Year. Check out her recipe and her ways to make cooking at home appeal to everyone in your family:
• Use fresh ingredients to get more flavor in your meals.
• Make simple swaps like using olive oil instead of butter or sweet potatoes instead of pasta – to bring healthier meals to the table.
• Citrus zest is a simple way to enhance flavors and add a touch of sweetness without added sugar. If a recipe calls for lemon, try lime instead for a different citrus twist!
• Sweet potatoes can spoil quickly. Store them in a dry place to keep them fresh, such as the cellar, pantry or even garage. They will lose their taste in the refrigerator.
• Let the kids join the fun! Whether it’s mashing, stirring or shredding, kids are more likely to eat foods they are involved in making.
Recipe: Sweet Potato Pie
by Sam’s Club Simply Delicious Chef Brigade Member Katie Workman
Prep Time: 20 minutes
Serves: 8-10 Servings
• 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)
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.