Lunch: Sour Cream-Sweet Potato Pie

Recipe by Brent Ridge and Josh Kilmer-Purcell A traditional Southern dessert, this rich sweet potato pie turns fall produce into a spectacular holiday treat.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Sour Cream-Sweet Potato Pie

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).

Ingredients

1 1/4 c. all-purpose flour
1 tbsp. sugar
1/4 tsp. salt
1/2 stick cold unsalted butter
3 tbsp. cold unsalted butter
4 tbsp. cold lard
1 c. light-brown sugar
2 tbsp. all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. grated nutmeg
1/4 tsp. salt
1/2 c. milk
1/2 c. sour cream
3 large eggs
1 large egg yolk
1 tsp. pure vanilla extract
2 c. pureed cooked sweet potatoes

Instructions

In a food processor, pulse together flour, sugar, and salt. Add 1/2 stick butter and lard and pulse 10 times, or until large pea-size lumps form. With motor running, gradually add ice water just until dough holds together when pinched between two fingers. Shape dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
On a lightly floured surface, roll out dough to a 12-inch round. Fit into a 9-inch deep-dish pie plate. Trim edges of dough, leaving a 1-inch overhang all around. Fold overhang over to form a high edge, then crimp dough.
To make decorative leaves: On a lightly floured surface, reroll leftover dough scraps to a 1/8-inch thickness. Using leaf cookie cutter, press out 10 to 12 leaves. Using a sharp knife, score leaves to create veins. Moisten unscored side of each leaf with water, then arrange around pie edge, pressing gently to affix. Refrigerate crust to keep chilled.
Preheat oven to 350 degrees F. Meanwhile, in a large bowl, whisk together brown sugar, flour, cinnamon, nutmeg, and salt until well combined. Whisk in milk, sour cream, eggs, extra yolk, and vanilla. Whisk in sweet potatoes. In a small saucepan over medium heat, melt remaining butter. Cook until butter foams; then continue until foam subsides and butter turns a rich brown. Immediately pour butter into sweet-potato mixture and whisk until incorporated.
Place pie plate on a rimmed baking sheet. Pour filling into crust. Bake until pie sets but center is still slightly wobbly, 50 to 60 minutes. Transfer to a wire rack to cool.

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