Sweet Potato Pie

Makes 2 pies

Sweet potato pie is a Southern favorite. Use this recipe as a basic guide, but we suggest experimenting with substitutions.

Ingredients
3 medium sweet potatoes
1/2 cup butter (1 stick) (could try coconut oil)
2 cups half & half
2 cups orange juice
1/2 cup white sugar
1 cup brown sugar, packed (experiment with maple syrup or honey, reduce orange juice proportionately)
2 eggs
2 teaspoons cinnamon (experiment with a dash of cardamom, nutmeg or fresh ginger)
2 teaspoons pure vanilla extract
2 pie crusts

Instructions
• Preheat oven to 350° F.
• Cook sweet potatoes until soft, either by boiling or steaming.  Remove peel.
• Mix cooked sweet potatoes together with remaining ingredients except pie crust.
• Once mixture is a smooth consistency, fill the two pie shells.
• Bake in oven at 350° F for 45 minutes.

Serve with whipped cream, tofu topping or Prailine Sauce.

Praline Sauce

Adapted from Anne Coleman

Hands-On Time: 10 minutes
Ready In: 20 minutes
Yield: 2 cups

1 cup packed light brown sugar (or substitute maple syrup or honey and reduce quantity of milk just a bit)
1 can (12 ounces) evaporated milk
4 Tablespoons unsalted butter
1/2 cup chopped pecans
1/2 teaspoon vanilla extract

1. In a heavy bottomed sauce pan combine butter and brown sugar over medium-high heat. Stir until thick and sugar begins to dissolve.
2. Add evaporated milk and stir well. Heat untli bubbling. Continue to cook and stir for 10 minutes.
3. Remove from heat and add pecans and vanilla. Stir well and let cool for 10 minutes or until slightly thickened before serving.
   

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