Lunch: Scrumptious Sweet Potato Pie Recipe

This recipe includes superfoods such as:

Cinnamon, Lemon

Health benefits of Scrumptious Sweet Potato Pie Recipe

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

Pastry for single-crust pie (9 inches)
1-1/2 pounds sweet potatoes (about 2 medium), peeled and cubed
1/3 cup butter, softened
2/3 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon baking powder
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
1 to 2 tablespoons whiskey or apple juice

Instructions

On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425 °.
Meanwhile, place sweet potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 15-18 minutes or until tender. Drain well; return to pot. Mash potatoes until smooth (you should have 2 cups).
Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 15-20 minutes or until edges are light golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack. Reduce oven setting to 350 °.
In a large bowl, beat butter, sugar, cinnamon, nutmeg and baking powder until blended. Beat in eggs, sweet potatoes and extracts until smooth. Stir in whiskey.
Add filling to crust. Bake on a middle oven rack 40-45 minutes or until center is set. Cool on a wire rack; serve or refrigerate within 2 hours.

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