:oh this sounds delicious, I will have to try.
Chloe

For the last 10 years or so, this pie
: has been my special holiday treat.
: My husband really likes it too,
: and he eats sugar. We have
: purchased the ingredients so I'm
: all set to make it. I often bake
: the sweet potatoes the night
: before I bake the pie, and then
: wrap them in the foil they were
: baked on and refrigerate
: overnight. Then when I'm ready to
: bake, I take the skins off and
: heat up the sweet potatoes in the
: microwave so the butter will melt.
: Our dogs love the skins so it's a
: holiday treat for them, too.

: Sweet Potato Pie, recipe from Sheila
: Burks

: Whole grain press-in crust
: ¼ ccup brown rice flour
: ¼ cup oat flour
: ¼ cup barley flour (or buckwheat if
: gluten-free)
: ¼ cup almond meal (buy, or make your
: own in nutra-bullet or other
: high-power blender)
: ¼ cup cold vegetable oil
: 3 T ice water

: Combine flours and almond meal in
: medium bowl and mix well. Add cold
: oil slowly, using a fork or pastry
: blender until the mixture has the
: texture of coarse crumbs.
: Gradually add ice water and mix
: until dough holds together.
: Spray a 9 ½” pie plate with cooking
: spray and press dough evenly into
: pie pan with your fingers. Bake
: for 10 minutes at 350.

: Sweet Potato Pie

: 3 lb sweet potatoes
: 8 T butter
: 2 large eggs, beaten
: 12 oz evaporated milk
: 1 ½ tsp pumpkin pie spice
: 1 tsp vanilla extract or flavoring
: 1 c pecans, toasted and chopped fine
: 1 whole grain pie crust

: Preheat oven to 400. Scrub the sweet
: potatoes and pierce the skin with
: a fork or tip of a knife in
: several places. Line a baking
: sheet with foil and place the
: potatoes on it. Roast them for 1 –
: 1 ½ hours until they are very soft
: and oozing syrupy juices. Remove
: from oven and cool. (I usually
: bake them the night before and
: then warm in the microwave when I
: am ready to make the pie.)

: When potatoes are cool enough to
: handle, remove the skins and any
: portions that have overbrowned.
: Put in a large mixing bowl (heat
: in the microwave if potatoes have
: been in the fridge) with the
: butter and beat with a mixer at
: low speed. Discard any stringy
: pulp that accumulates on the
: beater blades. Add the beaten eggs
: and evaporated milk and mix well.
: Add pumpkin pie spice and vanilla
: and mix well.

: Press chopped pecans into pie crust
: and pour filling into pie. Bake at
: 350 for 60-70 minutes, or until
: custard is set. Serve warm or
: cold. It’s especially delicious
: with whipped cream. We just add a
: bit of vanilla to the whipped
: cream.

: Allison