Sweet Potato Pie…BARWM Style

sweet pie

One of my favourite foods of all times is my Mom’s Sweet Potato Pie.

Growing up she would make this for Christmas and Thanksgiving and all the big holidays and it was a staple for taking to guests houses for dinner parties. Then as I grew up she would make it for me when I was having a rough week. And I loved it because my brothers and dad hated it so my mom and i would have it all to ourselves.

Her recipe is full of butter and brown sugar and maple syrup (the good stuff from the family farm, not the store-bought Aunt Jemima stuff) and it was AMAZING!  So I decided to make my own version, its not as good as my Mom’s, but nothing of hers I make is ever as good. So I made a different version, a BARWM/Weight Watchers one.

This recipe is: Gluten Free (if you use a gluten free bread) Lactose Free (because of the vegan margarine), Vegetarian, Low Calorie, Weight Watchers safe and most of all DELIGHTFUL!!  The whole pie is only 7 Weight Watchers Points!!

SWEET POTATO PIE BARWM Style 

1 large sweet potato (or 1 can of drained and rinsed)

1 medium sized bag of baby carrots

1/2 cup Spinach

1/2 cup Kale

2 tsp maragarine (I prefer the Vegan Becel) SEPARATED

2 slices Gluten Free bread (i didnt have any so I used Weight Watchers Brown)

Pre-heat your oven to 350 degrees

Cook the carrots and sweet potatoes (In separate pots, the carrots will take longer to cook) until soft *if using canned potatoes, check the label, most of them don’t need to be cooked 

Add them together in the bigger of the 2 pots and mash. Take 2 tbsp out of the mix and set aside

Once all mashed, add the spinach, kale and cinnamon and mix well 

Pour into a LIGHTLY greased pan ( use a glass pie plate for best results) with 1 of the tsp of margarine and smooth out 

Toast the bread slices and crumble 

Mash the bread crumbs with the carrot and potato mash you set aside and the margarine, 

Sprinkle the bread crumb mash on top of the pie

When your ready to serve it, jus toss in the oven until the top is golden brown and serve it up!

This keeps for 2 days in the fridge, or a week in a freezer. It re-heats really well and is a great make a head meal. Just heat it up in the oven when your ready to serve it

This is a great recipe for people with dietary restrictions and its easy as all get out to make.

until next time

– be a river with me

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