Sweet potatoes are high in antioxidants and are a part of an anti-inflammatory diet. A number of serious medical conditions, including type 2 diabetes, Alzheimer’s disease, stroke, cancer and even asthma, have been linked to inflammation in the body according to the University of Wisconsin. While most serious issues require medical help, choosing foods to reduce inflammation in your body is a great step forward in taking control of your own health.
3 medium-sized sweet potatoes
1 teaspoon cinnamon
1 cup maple syrup
Pinch sea salt
Pie Crust: Adapted from Mi-Del graham cracker box
1 (8-ounce) sleeve Mi-Del Graham crackers (about 25 crackers)
5 tablespoons Earth Balance buttery spread, melted
2 tablespoons maple syrup
2 teaspoons vanilla extract
Pinch sea salt
1. Preheat your oven to 350° F. Position a rack in the center of the oven.
2. To make the pie crust: In a food processor, pulse the graham crackers and sea salt until finely ground. Transfer the mixture to a bowl. Stir in the butter, maple syrup and vanilla. The mixture should resemble wet sand. Press the crust evenly into the bottom and up the sides of a 8-inch pie plate. Bake the crust until lightly colored and dry to the touch, about 15 minutes. Cool completely before filling.
3. While waiting for the crust to cool, start making the pie filling.
4. Wash, peel and cut the sweet potatoes into chunks.
5. Place the sweet potatoes into a pressure cooker with about an inch of water and cook for 20 minutes.
6. Drain the cooked sweet potatoes and put them into a food processor and puree until smooth.
7. Add cinnamon and maple syrup and mix well.
8. Pour into pie crust and smooth with a spoon.
9. Sprinkle top of pie with cinnamon and a touch of sea salt. Serve warm.
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