My Aunt Cheryl brought this savory dessert to Thanksgiving this year, and I just HAD to ask her for for the recipe. It was such a big hit that night that there were barely any leftovers for the next day. This may not be the healthiest of healthy dishes, but it’s definitely better than most sugary, fat-laden desserts. And it has organic apples and sweet potatoes in it for goodness sakes!
-2 medium organic apples peeled, cored and thinly sliced
-about 2 to 2 ½ cups(three medium) sweet potatoes(baked & cooled)
-2 eggs lightly beaten (substitute egg whites/egg beaters if you’d like!)
-1 ¼ cups light cream
-1/3 cup light brown sugar
-1/3 cup organic cane sugar ( *my aunt used a bit less light brown sugar…and a bit more cane sugar for a total of 2/3 cup)
-1 teaspoon cinnamon
-1/4 teaspoon nutmeg
-Your Favorite pie crust (But honestly, this pie was so darn delicious, you could make it crustless if you’d like!)
1. Arrange the thinly sliced apples on the bottom of the pie crust (or on the bottom of the dish if you choose to make it crustless!)
2. Peel and mash the sweet potatoes.
3.Add lightly beaten eggs, sugar, cream, cinnamon and nutmeg to mashed sweet potatoes, stirring until everything is blended well. Pour over apples to fill pie crust.
4. Bake in 375 degree oven for 40 minutes or until set(check at 30 minutes). *You may want to cover the crust with aluminum foil for the first 30 minutes.