Glucose-Healing Sweet Potato Chiffon Pie Yield: 8-10 Servings Prep: 1 hr 15 mins Cook: 1 hr 15 mins Ready In: 2 hrs 30 minsLight and fluffy, but with the rich honeyed tones of sweet potatoes and maple, this is a blood-sugar-balancing pie that everyone will enjoy. Whole grain crusts tend to be a bit heartier than the light flaky crusts made of refined flour, but people who eat whole grains regularly have half the rate of diabetes, so it is worth it to give these crusts a try. The sweet potatoes reduce insulin resistance as well, so dig in! Ingredients 1 No Size store-bought whole grain pie crustunsweetened 3 medium sweet potatoes 2 envolpe gelatin (or 2 tablespoons) 1/2 teaspoon allspice 1/2 teaspoon nutmeg 1/2 teaspoon maple extract 1/2 teaspoon stevia powder 5 No Size egg yolks 1 cup milk 5 No Size egg whites whipped on high with an electric mixer until mixture forms peaks Instructions Preheat the oven to 400 degrees. Bake sweet potato in oven for 1 hour or until soft. Peel. Bake crust for 8-10 minutes or until crisp. Puree sweet potato in a food processor or blender with the gelatin, spices, stevia, egg yolks and milk until smooth. Using a medium size pan on the stove, cook over medium heat, stirring constantly until mixture comes to a boil. Boil 1 minute and then take it off the heat. Transfer to a bowl and cool. Carefully fold in egg white meringue and spoon mixture into the pie crust. Chill for 1 hour. TIPS AND NOTES: Try this same technique with pumpkin or other winter squash. Add other spices such as cinnamon or substitute vanilla extract for the maple. Remember, you get the most benefit with organic dairy from animals raised on pasture.
Posted on: Wed, 30 Oct 2013 14:50:40 +0000