Garden Cuisine - Yummy Yam Pie

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Yummy Yam Pie

 

Recipe By :Paul Wenner

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/3 cup plus 1 tablespoon Sucanat

5 tablespoons cornstarch

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

3/4 teaspoon salt

1 1/2 cups cooked, mashed yams

1 1/2 cups reduced-fat coconut milk

1 cup pecans

2/3 cup whole wheat pastry flour

 

Preheat the oven to 350F. In a large bowl, stir together the 1/3 cup Sucanat,

the cornstarch, cinnamon, ginger, nutmeg, and 1/2 teaspoon of the salt. Blend

in the mashed yams and the coconut milk.

 

Toast the pecans in the oven until they begin to brown, 10 to 15 minutes. Cool.

Grind into fine pieces in a food processor, then mix in the flour, 1 tablespoon

Sucanat, and remaining 1/4 teaspoon salt. Add 2 tablespoons of water and mix

thoroughly. The mixture should be just moist enough to hold together. Press

into a 10-inch pie pan. Bake for 6 minutes, then pour in the yam filling.

Return to the oven and bake until the filling is set, about 45 minutes. Cool

before cutting.

 

Description:

" Sweet potatoes or yams make a delicious pie, which most people will

assume is pumpkin. Because the sweet potatoes are sweet, very little

sugar is needed. "

Source:

" Garden Cuisine "

Copyright:

" 1997 "

Yield:

" 1 10-inch pie "

 

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Per Serving (excluding unknown items): 73 Calories; 6g Fat (71.2% calories from

fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 134mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0