If you’re looking for a way to get uninterested folks to eat sweet potato, look no further! This pie was gone in one sitting, with the young potato-haters coming back for seconds. I followed this basic recipe with a few tweaks, microwaving instead of boiling the sweet potatoes, and cutting the sugar back by about 1/4 cup. The mixture was a tiny bit chunkier than smooth, but i have no regrets, as the flavor of the sweet potato really popped!
Yes, this recipe is “Grandma’s” posted by Pam Maxson Rodriguez and harkening from a time where copious amounts of sugar were not a deterrent on the dinner plate. I subbed the can of beets for the real deal (golden beets in the photo, sliced thinly), and found it to be a bit too sweet with fresh beets, and cut back just a bit on the sugar and enjoy!
A great usage of the whole wheat pastry flour we sometimes see in the winter CSA. If you prefer a bit of sweetness to those unsweetened dried cranberries, try tossing them in a splash of maple syrup before baking!
