Oh Me! Oh My! Where's the Sweet Potato Pie!

SERIOUSLY?!? 

I have to think about Thanksgiving already?

Well, it seems to be a family tradition to argue about
what is on the menu for Thanksgiving dinner
{Christmas dinner too - I told you it is a tradition!}.

 

I am not joking...
a simple question about cranberry sauce turns into
a two hour ordeal about which of the 5 recipes to use.
Don't even ask about brining the turkey!

However, with all of our opinions floating around,
there is one thing we must always have...

Sweet Potato Pie!
Of course we love sweet potatoes and pumpkin here,
so this is a year round staple in our house!

Jules decided to help me make this one...
this particular pie was a trial run to see what would happen
if I substituted the refined sugar and white flour with healthier ingredients...
it worked...more about that later (see notes below the recipe)...
but clearly I need to substitute these ingredients, 
because Jules chanted
"sugar, sugar, sugar"
the entire time she was mixing and sprinkling.

B's Sweet Potato Pie
FILLING

• 1 Large Can Sweet Potatoes, drained (sometimes I mash or puree them for texture) OR
  2-3 Sweet Potatoes, baked until fork tender (skin the potatoes and mash or puree for texture)
• 1/4 cup sugar
• 1/2 cup melted butter (less 2 1/2 tsp)
• 2 eggs, beaten
• 1 tsp vanilla
• 1 tsp cinnamon
• 1/3 cup milk (or whipping cream)

Topping {see NOTES for an alternate topping}

• 1/2 cup brown sugar
• 1/4 cup flour
• 2 1/2 tsp melted butter (from above)
• 1/2 cup pecans
• Mix above together and sprinkle/spoon over filling.
• We often double the topping recipe

DIRECTIONS

1. Combine potatoes, sugar, butter, eggs, vanilla, and cinnamon.
2. Add milk and beat until smooth.
3. Spoon into a greased 2 qt. casserole dish.
4. (I don't grease the pan. If you do use some melted butter)
5. Bake at 350 for about 30 minutes

NOTES: 

• I substituted pumpkin (and some fresh ginger)for sweet potatoes and it was A-M-A-Z-I-N-G! The requests are now to make if with pumpkin always! It took longer to cook, about 45 minutes to one hour...I just kept checking in on it. 
• To "healthy it up" and trying to use more natural, less refined, healthful ingredients, I substituted the sugar for 1/8 cup Grade A Maple Syrup.
• I also swapped out the flour in the topping for brown rice flour.
  Finally I used organic butter, vanilla, etc.

Alternate topping:

Topping

1-2 Cups of rolled oats

2-3 Tablespoons brown sugar

1/4 cup flour (whole wheat, brown rice, etc.)

2 1/2 tsp melted butter (from above) or Maple Syrup

1/2 cup pecans (optional)

Mix above together and sprinkle/spoon over filling.

We often double the topping recipe

The kids (mainly Joe who would eat the entire thing...if I let him)
just said "this is so good"...see they didn't even know!

I promise it is so good 
(even if the photo is B-A-D!)