The purple sweet potatoes in this recipe add a powerful antioxidant addition to a yummy dessert. They are full of anthocyanins, a type of antioxidant shown to reduce the risk of some diseases, like heart disease and cancer. Purple sweet potatoes are also full of fiber and high in Vitamins A, C, and B6, as well as iron, potassium and other minerals. So indulge yourself with this purple sweet treat with many health benefits.
Crust
Ingredients:
1 1/2 cups of pecans (hazelnuts could be substituted)
1/2 cup whole wheat flour
2 Tbsp Butter
1/4 cup coconut sugar
About a teaspoon of water
Directions:
Grind pecans in a food processor until the nuts have the texture of coarse flour.
Add whole wheat flour and sugar and continue mixing.
Add butter and continue mixing in food processor until the mixture begins to form a doughy texture.
Add water as needed, just a few drops at a time, so that the dough just begins to hold together.
Press the dough into the bottom of a 7-11 glass baking dish and bake for about 10 minutes at 400 degrees until the crust begins to brown slightly.
Filling
Ingredients:
2 cups of purple sweet potatoes, cooked and mashed
1 egg
12 ounce can evaporated milk
1/4 cup maple syrup
1 Tbsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp freshly grated nutmeg
Directions:
Mix all ingredients until smooth and homogenous, either beating by hand or with an electric mixer or food processor.
Pour the mixture over the semi-baked crust and bake at 400 for about 45 minutes or until you can insert a toothpick or knife into the middle and it comes out clean.
Remove from the oven and allow to cool before cutting into squares. Or use cookie cutters to create fun shapes! Serve with whipped cream, if desired.
Recipe courtesy of Amy Lombardi, PhD, Board President of Nourishing Generations