Sweet Potato Pie

For one of our first “big” homeschooling projects we took on a short story we found in our reading text books. We read the story a few times, sang it to a beat and then set out for the best part of all… making and eating pie. Sweet Potato Pie by Anne Rockwell is a first grade reading story that introduces kids to the very basic concept of pie, sweet delicious pie. For some time now Riley has been asking the age old question of “where does my food come from?”. Although we have attended pick your owns most frequently in the past few years he’s always had some sort of farm to table lesson. I’ve grown strawberries, tomatoes and pumpkins. Although I’ve mostly fed the wildlife with my garden its still a source of knowledge for the kids. If anything it teaches them where our food is supposed to come from?

This was our first all sweet potato dessert. As a kid we never had sweet potatoes unless they came from a tin and were topped with marshmallows. (I’m just being honest here) I started buying fresh sweet potatoes a few years back when they became all the rage for their health benefits. (good for your eyes and hair) So from time to time I have snuck them in my pumpkin pies and Riley’s never known better. I use a slightly less sweet recipe than average, I really don’t think you need to add all that much sweetness because roasted sweet potatoes are naturally sugary.

Sweet potato Pie
Crust-
  • 2 cups graham cracker crumbs
  • 3 tablespoons melted butter
  • pinch of salt
  • heavy pinch of cinnamon
Preheat oven to 350 degrees.Combine ingredients and press into a pie plate. Place in preheated oven for 10-15 minutes.
Filling-
  • 2 cups puree’d sweet potato
  • 1/2 cup dark brown sugar
  • 1 tablespoon Arrowroot starch
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon fresh grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/3 cup yogurt
  • 3-4 tablespoons maple syrup

Combine ingredients and whisk until smooth. If you would like a sweeter pie you may add an additional 1/4 cup of brown sugar. Pour into prepared crust and bake for 45-50 minutes. The pie should look slightly moist but set. It may appear slightly jigglie. Remove from the oven and cool completely before serving.

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