Yam Pie - as good as Pumpkin Pie

December 23, 2010 Yam Pie Dear PCRM supporter, Similar in flavor to pumpkin pie, this tasty dessert is a rich source of beta-carotene. Directions Makes 8 servings 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. Nutrition Information 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 Recipe from Eat Right, Live Longer by Neal D. Barnard, M.D.; recipe by Jennifer Raymond M.S., R.D. Please feel free to tailor PCRM recipes to suit your individual dietary needs.

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