Savory Sweet Potato Pi(e)

I am one of the people who find it unnecessary (and undesirable) to add a lot of sugar, cinnamon, marshmallows, etc. to sweet potatoes. Although I do love them enough to eat them prepared any way. My favorite way to eat a sweet potato is baked, and topped with butter, salt and pepper. When I bake sweet potatoes, I go ahead and bake several at a time because my husband loves them too. One of my standard lunches is a baked sweet potato topped with black beans and grated cheddar cheese. Delicious. Satisfying. Nutrition Extraordinaire.


Here, I have made a fancier version of that lunch using some black beans I had leftover from another meal, to top a not too sweet and slightly spicy sweet potato pie.


Not-so-Sweet Potato Pie
1 unbaked pie crust
3 cups mashed sweet potatoes
2 eggs, slightly beaten
1 cup milk
1/2 cup melted butter, cooled
1/4 cup sugar
1 cup flour
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. freshly ground black pepper


Combine mashed sweet potatoes, eggs, milk, butter, and sugar. Sift together the flour, baking powder, and salt. Gradually stir into the sweet potato mixture. Add freshly grated black pepper and stir well. Pour into pie crust. Bake at 350 degrees for 30 - 40 minutes, until a knife comes out clean.


Top with seasoned black beans and cheddar cheese or sour cream.