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$1.29 per serving
Ready in 1 hour and 30 minutes
Spoonacular Score: 43%
If you want to add more Southern recipes to your collection, Sweet Potato Pie might be a recipe you should try. One portion of this dish contains approximately 7g of protein, 16g of fat, and a total of 342 calories. This recipe serves 6. For $1.29 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. It works well as an affordable dessert. 26 people found this recipe to be yummy and satisfying. This recipe from Martha Stewart requires sugar, butter, ground allspice, and sweet-potato puree. It is a good option if you're following a vegetarian diet. Overall, this recipe earns a solid spoonacular score of 44%. Similar recipes include Lightened up Sweet Potato Pie with Sweet and Salty Pecan Crust (gluten free, low carb!), Edith's Sweet Potato Pie Best Pie Bakeoff 2008 Entry #27, and Twice Baked Sweet Potato Potato Skins with Pecan Streusel (akan Individual Sweet Potato Casserole).
Read the detailed instructions on Martha Stewart
If you're following a gluten-free diet, be sure to find a gluten-free brand of graham crackers.
If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.
Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.
If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.
Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.
Store potatoes and sweet potatoes in a cool, dark place, and never put them in the refrigerator. At cold temperatures, the starch in potatoes is turned into sugar, affecting their flavor. For more information about selecting and storing potatoes, check out this lesson about potatoes in the academy.
The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).