Did you know that before George Washington became a general and the first U.S. President, he was a sweet potato farmer? These tasty root vegetables are native to the Americas and are a great addition to your diet. Here are just a few fun facts about the sweet potato and its myriad benefits:
A Sweet Potato is not a Potato … Nor a Yam
• “There is one thing that a sweet potato is not. And that is a potato.” A sweet potato is a root. Potatoes are tubers. Since sweet potatoes are unrelated to white potatoes, the two should not be used as substitutes when cooking.
• The orange-fleshed sweet potato is often called a yam. Again, the two are unrelated. True yams are starchy, underground tubers that likely originated in Africa.
#1 Most Nutritious Veggie?
• Sweet potatoes are the #1 most nutritional vegetable, with more nutrients than even spinach or broccoli!
• Benefits of the sweet potato include high levels of Vitamins A and C, iron, potassium, and dietary fiber.
• Especially important is the high percentage of beta-carotene found in sweet potatoes. This is converted into Vitamin A, which has the ability to reduce the risk of certain cancers.
• Sweet potatoes because they have almost no fat which also makes them great for those watching their weight. With their low carbohydrate content and high fiber content, sweet potatoes keep you full for longer and give you all the essential nutrients.
Sweet Potato Pie with Candied Pecan Topping
Filling Ingredients:
3 medium sweet potatoes (about 1 1/2 pounds)
4 tablespoons unsalted butter
2 large eggs
1/2 cup heavy cream
1/2 cup light brown sugar
1/4 cup light corn syrup
1 tablespoon pure vanilla extract
1/2 teaspoon finely grated orange zest
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
Pinch ground cloves
Also needed:
1 frozen, prepared pie crust (store bought)
1 can or container whipped cream
Candied Pecans Ingredients:
1 large egg white
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1 cup pecan pieces
Directions
Filling:
Preheat the oven to 425 degrees F. Put the cleaned sweet potatoes on a small roasting pan and bake until easily pierced with a fork, about 40 minutes.
Meanwhile remove the pie crust from the freezer and allow to thaw.
Once cooled, peel the cooked sweet potatoes and mash lightly with a fork; you should have about 2 cups puree. Mix the sweet potatoes and butter in a food processor until smooth. Add the remaining ingredients and pulse to combine. Set aside.
Bake the pie crust according to package directions, then allow it to cool slightly. Pour the sweet potato filling into the warm crust and bake until set, about 20 minutes or so. Remove from the oven and cool on rack.
Candied Pecans:
Heat oven to 350 degrees F. Lightly beat the egg white until frothy. Whisk in the sugar and cinnamon, and then toss pecans in the mixture. Evenly spread nuts on a parchment-lined baking sheet. Bake until dry and toasted, about 10 to 15 minutes. Allow to cool.
When ready to serve, top pie with whipped cream and candied pecans.