Organic Jewel Yam and Maple Pie
This is my own preparation, and I usually just eyeball the quantities, and attempt to leave butter and white sugar out of it. This cuts down dramatically on calories, etc. ...if it's gonna be a pie, you do need a pre-made pie shell, which you can make by many other expert recipes or by buying (lard-free if possible) at the store. I am using a smaller 9 inch vegetarian pre-made shell made at the local grocery this time.
Gather:
2 big beautiful ruby colored organic Jewel Yams: boiled until soft and the skins peel off easily, and then mashed until very smooth. By hand-masher or fork is fine.
1/3 c plain greek organic yogurt
1/2 c organic vermont maple syrup, less if you like your pie more savory.
1/3 c golden-brown choice sugar
4 large and local egg whites, whisked into a froth (not as many if you decide leave the yolks in).
1/4 teaspoon natural vanilla
Spice mixture: 1 tablespoon of cinnamon, and a dash of cloves and nutmeg, a pinch of sea salt.
Ginger is a nice addition, as yams and ginger have a centering, balancing and harmonious nature when put together. Fresh ginger or dried, (a pinch will do) it's up to you.
Preheat your oven and blend all of these ingredients together. Pour the mix into a standard 9" pie dough, smooth out into the shell and bake for 20 minutes at 400°F.
Remember to then reduce your oven's temperature to 350 and then let this pie bake for 35-50 minutes. You may need to check on it (fold foil over the pie crust to keep from over-crisping if necessary) and stick a toothpick in, when it comes out clean, you have a Jewel Yam Pie to set up on a wire rack for a few minutes at least before you try to cut into it... Served hot or cold, and not too sweet...really good for breakfast the next day. That seems to be a large part of how I rate a pie, anyway: if it's good for breakfast, it's a champion.
To be a good host you can add whipped cream but I like this pie 'casual' and edible anytime. It's less sugary sweet than other recipes that you will find - light comfort food as we come into Autumn.
