Imagine Candied Sweet Potatoes with dried Apples and Raisins. We had that for Thanksgiving Dinner. Sweet Potatoes from the garden and dried apples from my neighbor's tree with butter, brown sugar, raisins, and orange peel. They were fabulous but I made a lot and we had left-overs for a while.
When we tired of the Thanksgiving left-overs, I made a "Thanksgiving Left-over Soup". First step was to make bone broth with the bones. Then I added Turkey, pureed sweet potatoes, mushroom gravy, broccoli, and mushrooms. The soup was served over the left-over stuffing. It was like Thanksgiving dinner all over again in a soup. Oh yeah and we had homemade cranberry sauce with it too!
Anyway, when I pureed the sweet potatoes it got me to thinking about how I could substitute them for the pumpkin puree in my Coconut Pumpkin Pie Recipe... Inspiration!
We went to a Christmas Party/Potluck/Music Jam this weekend and brought this beautiful pie as our potluck contribution. IT was a big success. Give it a try. I am looking forward to making it aan for Christmas Dinner! YUM.Inspired Sweet Potato Pie
~Preheat oven to 425 degrees.
~Cover the following with water in a pot on the stovetop and cook until tender.
4 medium Sweet Potatoes skin on, scrubbed and cut onto chunks
1/4 cup Raisins
1/4 cup chopped Dried Apples
~Drain Sweet Potatoes and allow to cool. Puree in food processor with
2 Tablespoons Butter
3/4 cup Brown Sugar
1/4 teaspoon Orange Peel
1/2 teaspoon Salt
1 teaspoon Cinnamon
1/2 teaspoon Ground Ginger
1/4 teaspoon Cloves
1 can Coconut Milk
~Pour into Pie Shell. I used my recipe for Coconut Almond Pie Crust. And I decorated the top with a dried apple and raisins in a sunburst pattern. Pretty!
~Bake pie at 425 degrees for 15 minutes. Reduce heat to 350 degrees and continue baking for 40 minutes or until knife inserted comes out clean.
~Serve at room temperature. YUM!