This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten. Use gluten-free ginger snaps in this dish.
"Oh so good to eat,
knock me off my feet,
Sweet Potato Pie!"
-From the poem Sweet Potato Pie by Kiera R. Lewis From the poem Sweet Potato Pie by Kiera R. Lewis
Sweet potato pie is a great dessert especially at the holidays. These tarts are perfect for your Thanksgiving or holiday meal.
Those with Celiac disease can use the Mi-Del gluten free ginger snaps for this recipe. They work great.
Sweet potatoes are not yams. What is marketed in the U.S. as a sweet potato is usually a potato with a pale skin and creamy yellow flesh. These are closely related to russet potatoes and are drier and not very sweet.
What is usually sold as a yam in the U.S. is actually the darker skinned sweet potato. The thick orange skin is tough and fibrous and the flesh is moist and also has a rich orange color.
1 cup yams: 177 calories; 0g fat; 0mg cholesterol; 13mg sodium; 42g carbohydrate; 6g fiber; 1g sugars; 2g protein; 4% RDA Vitamin A; 43% RDA Vitamin C; 3% RDA Calcium; 4% RDA Iron; 4mcg Vitamin K
Servings = 12 | Serving size =1 tart
Cooking Time = 120 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe keeps well, refrigerated, 2-3 days.
|20 ounces||sweet potato|
|4 ounces||ginger snaps or gluten-free ginger snaps|
|1 Tbsp||maple syrup|
|3/4 cup||2% milk|
|1/2 tsp||ground nutmeg|
|2 Tbsp||granulated Splenda or Z-sweet|
|2 tsp||vanilla extract|
|2 large||eggs (separated)|
Preheat the oven to 325°F.
Place the water in a large pot over high heat.
Add the sweet potato and when the water comes to a boil reduce to simmer.
Cook the potato for about 40 minutes until a knife slips easily into the center.
Remove to a paper towel and let cool.
While the potato is cooking, place the ginger snaps in a food processor fitted with a steel blade and process until they are medium-sized crumbs.
Pulse the processor blade while drizzling in the maple syrup.
Line a standard size muffin tin with 12 muffin papers (preferably foil papers).
Distribute the ginger snap mixture evenly between the muffin papers and pat down gently.
Place the pan in the oven and cook for ten minutes. Remove from the oven.
Mash the sweet potato until smooth.
Whisk in the milk, nutmeg, Zsweet, vanilla extract, salt and egg yolks.
In a separate bowl, whisk the egg whites until they form stiff peaks.
Gently fold the egg whites into the sweet potato mixture.
Scoop the batter into the muffin cups and bake for 40 minutes.
Let cool and then chill before serving.
Serving size = 1 tart
Servings = 12
Amount Per Serving
|Calories 119||Calories from Fat 20|
|% Daily Value|
|Total Fat 2g||3%|
|Saturated Fat <1g||3%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 22g||7%|
|Dietary Fiber 2g||7%|
|Vitamin A 4%||Vitamin C 13%|
|Calcium 3%||Iron 10%|
|Vitamin K 1 mcg||Potassium 447 mg|
|Magnesium 12 mg|