Yam Pie
Makes 8 servings
Similar in flavor to pumpkin pie, this tasty dessert is a rich source of beta-carotene.
2
medium
yams
1/3
cup
sugar
3
tablespoons
cornstarch or arrowroot
1/2
teaspoon
cinnamon
1/4
teaspoon
ground ginger
1/8
teaspoon
ground cloves
1/8
teaspoon
salt
1 1/2
cups
soymilk
1
Fat-Free Pie Crust or unbaked store-bought pie crust
Peel yams and cut into 1-inch chunks. Steam in a covered pot over boiling water until tender when pierced with a fork, about 40 minutes. Mash, leaving some chunks. You should have about 2 cups.
Preheat oven to 350°F.
In a mixing bowl, whisk together sugar, cornstarch or arrowroot, cinnamon, ginger, cloves, and salt. Stir in soymilk and yams. Pour into the pre-baked Fat-Free Crust or an unbaked 9" or 10" store-bought pie crust and bake for 35 minutes. Cool before cutting.
Per 2" slice (with Fat-Free Pie Crust)
- Calories: 165
- Fat: 1.1 g
- Saturated Fat: 0.2 g
- Calories from Fat: 6.2%
- Cholesterol: 0 mg
- Protein: 3.8 g
- Carbohydrates: 36.5 g
- Sugar: 14.9 g
- Fiber: 3.1 g
- Sodium: 164 mg
- Calcium: 75 mg
- Iron: 4.9 mg
- Vitamin C: 5.2 mg
- Beta Carotene: 3566 mcg
- Vitamin E: 1.2 mg
Source: Eat Right, Live Longer by Neal D. Barnard, M.D.; recipe by Jennifer Raymond M.S., R.D.
| 
