I’ve made reference to it before, and now am giving it its full due as I pay tribute to my new favorite food, the sweet potato.  Peak season for sweet potatoes is almost up, and while you’ll find them year round in the markets, now is the time to capture the sweet essence of this highly nutritious vegetable.

There is much debate as to whether or not sweet potatoes are related to the yam.  Most things I’ve read state that yam is a marketing term in the U.S. and that the true version is a starchy tuber native to Africa.  But many places use the term interchangebly.

Regardless of the name, sweet potatoes are most definitely a super food.  They are loaded with vitamin A, plus B6, C and E; are a good source of potassium and folic acid, and provide 7 grams of fiber (esp. the skin) with just one cup.  They promote healthy sugar balance in the blood, remove toxins, and with the extra boost of beta-carotene from vitamin A, they are high in heart-healthy antioxidants. (The World’s Healthiest Foods, Mateljan.)

Now you all have seen that lately I’ve been on a bit of a kick to use vegetables in my desserts, and this one tops the list. (I have a post in the works for sweet potato brownies, too:)  But first I must give a nod to a fellow blogger who is also a fan of the sweet potato.  Veggie Girl, who just turned a whopping 21 last week, talks about her favortie hoodie and food in this adorable video, taken by her father…keeping it all in the family.  Happy birthday, Veggie Girl. This pie is for you!

Crustless Sweet Potato Pie
Serves 6

I was inspired by many versions of pumpkin pie, as I looked through my ‘holiday recipes.’ This could also be considered a pudding, or even a flan.  Just bake it in separate ramekins with a little extra maple syrup on the bottom. Once cooled, invert and the syrup will ooze over the top. Of course, you could also put this into a pie crust, if desired.

1 large organic sweet potato, baked for about an hour
1 TB cinnamon
1 tsp. grated ginger (you could also use powdered, but reduce by 1/2)
2 pastured eggs
1 C milk (any flavor – I prefer almond, as you know)
1/2 tsp. sea salt
1/3 C maple syrup or agave nectar

Squish out meat from sweet potato into bowl. Combine all ingredients and put in 8×8 glass baking dish. Bake at 400 for 15 minutes, then lower heat to 350 and bake 40 minutes more. Garnish with ginger granola.

Hoppy Easter and Passover!