Mock Pecan Pie

Okay, so you all knew this was coming…a pie made with…BEANS! You know my love of beans in dessert and it doesn’t take a holiday on Thanksgiving! This Mock Pecan Pie gets it’s filling from PINTO BEANS! Pecan Pie is expensive to make (and ESPECIALLY to BUY). However, this recipe will be nice to your pocket book and your waistline. It tastes JUST like Pecan Pie…and you don’t have to take my word for it…well you heard that Del liked it on the videos for the Pie Crust 101 Mini-Class but I also took it to a Relief Society meeting (a church womens organization) and they ALL loved it and didn’t know I did anything to it (Of course, because I didn’t tell them and you shouldn’t tell the people you make this for…well until they proclaim how delicious it is!). In fact, some still probably don’t know! Oh, how I love to use food storage…and to see people’s faces when they realize it is DELICIOUS!

Mock Pecan Pie

1 1/2 C. cooked, drained PINTO beans (you can also use white beans if you don’t have pinto)
1 1/2 C. brown sugar
1/2 C. butter
3 eggs, beaten (3 T. dry egg powder + 1/3 C. water)
1 1/2 t. vanilla
1/2 t. sea salt if desired
1/2-3/4 C. finely chopped pecans (I used more pecans…enough to generously cover the top of the pie)

Cream sugar, butter, eggs, and beans. (If you are using powdered eggs you don’t need to mix the dry egg powder with water first-just put the dry egg powder in with creaming and add the water with the vanilla, which is the next step). Add vanilla and salt. Pour into 9 inch unbaked pie shell (If you missed the Pie Crust 101 Mini Class-check it out for GREAT tips on how to make your own delicious pie crust). Sprinkle the chopped pecans over mixture. Bake at 375 for 25 minutes. Reduce heat to 350 degrees and bake for about 20 minutes more. Pie is done when knife inserted in center comes out clean. Serve with whipped topping or ice cream.

*Source: everydayfoodstorage

Lemon and Cinnamon Sweet Potatoes

YIELD: 6 servings
PREPARATION TIME: 15 minutes
COOKING TIME: 40 minutes

Ingredients
• 3 good-sized sweet potatoes, scrubbed and trimmed of fibers
• 1½ cups / 360 ml apple juice
• 1/3 cup / 80 ml pure honey
• 1 tsp / 5 ml ground nutmeg
• 1 tsp / 5 ml ground cinnamon
• 1 tsp / 5 ml freshly grated lemon zest
• ½ tsp / 2.5 ml sea salt
• 3 Tbsp / 45 ml extra virgin olive oil
• Juice of ½ lemon

Preparation

Preheat oven to 375ºF / 190ºC.

Prepare a large baking dish by spraying with Eat-Clean Cooking Spray or a touch of olive oil.

Place sweet potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat and let simmer until just tender. Don’t overcook the sweet potatoes – you want them a bit firm. They will finish cooking in the oven.

Drain sweet potatoes and set aside to cool. Peel if desired. Cut into ¼-inch-thick rounds and lay them in the baking dish. Don’t overlap the pieces of potato.

In a heavy saucepan place apple juice, honey, nutmeg, cinnamon, lemon zest and salt. Simmer over low heat for several minutes. 


Add olive oil and lemon juice. Stir well. The liquid should now be syrup. 

If not thick enough, simmer a little longer. Pour the warm syrup over the sweet potatoes.

Place the baking dish in the oven and bake for 20 minutes or until hot and fragrant.
Serve hot.

* Add zest, sweetness and a lovely aromatic punch to your sweet potatoes with this dish from Tosca Reno’s Eat Clean Cookbook.

Nutritional Value (per Five-Slice Serving):
Calories: 148
Calories from Fat: 60
Total Fat: 7 g
Saturated Fat: 0 g
Total Carbs: 33 g
Fiber: 2 g
Protein: 1 g
Sodium: 233 mg
Cholesterol: 0 mg

Sweet Potato Casserole

Sweet Potato Casserole

Servings: 10 • Size: 1/10th • Old Points: 2 pts • Points+: 3 pts

Calories: 132.6 • Fat: 1.8 g • Protein: 1.5 g • Carb: 29.5 g • Fiber: 2.7 g • Sugar:10.4
Sodium: 15.4

Ingredients:

• 2 lbs sweet potatoes (about 5 medium), peeled
• 1/2 cup golden raisins
• 1 tsp agave
• 1/4 tsp ground cinnamon
• pinch nutmeg
• pinch allspice
• 8 oz can unsweetened crushed pineapple, drained
• 2 tbsp chopped pecans
• 1 cup mini marshmallows

Directions:

Cut sweet potatoes into large chunks; boil potatoes in a large pot covered with water until potatoes are soft if pierced with a fork. Drain and return to the pot.

Preheat oven to 400°.

Mash the sweet potatoes (I used my immersion blender) and add in raisins, agave, spices and pineapple.

Lightly spray a pie dish, casserole dish or even individual ramekins with oil, spoon in sweet potatoes. Sprinkle with pecans and marshmallows. Bake for 15 minutes.

visit SkinnyTaste for more recipes just like this or just check out this one!