As a self proclaimed chocolate lover, I tend to go for fudges, cookies and cakes. At any kind of social gathering, I’m usually the one to consume all chocolate desserts. Leftovers are unheard of.
Lately, I’ve been trying to ease my chocolate thirst with other, slightly healthier options. Ever since I’ve learned fully about GMO’s, I have been noticing every single piece of chocolate I was eating was made from GMO something. Seriously, GMO is in EVERYTHING. But that’s for another post…
I’ve had mini pie shells staring me in the face for over 2 months now. Originally, I was battling with my GMO/non-GMO debate over whether to even fill them with anything or whether to toss them indefinitely.
I was nesting the other day before the big “S” hit the tri-state, and since the local stores were pecked dry of chocolate anything, I decided to take a look in my stash box.
It included organic sweet potato puree, coconut sugar, and yes, those mini pie shells.
Personally, I am not a fan of sweet potato most of the time. Why? I think they are like ka-pow sweet. Ever since I started eating pretty clean a few years ago, all things normally sweet are SUPER sweet to me.
Here are the ingredients I used:
- organic sweet potato puree
- 8 mini graham cracker pie crusts
- coconut sugar
- vanilla almond milk
- cinnamon, nutmeg, ginger to taste
Bake at 350 for 12-15 minutes or until golden brown.
I hardly used that much sugar because the puree itself was sweet. I refrigerated them afterwards for about 20 minutes, because let’s be honest, I’m impatient. You can store them for longer if you wish.
Overall, the recipe was a touchdown. Variety can really be the spice of life at times!
Do you like sweet potato? Do you like pie?
Peace, love, and sweet potato!