Lunch: Sweet Potato Praline Crunch Pie

A creamy sweet potato pie with a brown sugar and cinnamon crunchy top with pecans.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Sweet Potato Praline Crunch Pie

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 (9 inch) pie crust, unbaked
1 3/4 cups mashed cooked sweet potato
1 cup packed light brown sugar, plus 2 tablespoons
1/2 cup sour cream
4 tablespoons butter, melted
2 large eggs
2 tablespoons bourbon, optional
1 3/4 teaspoons ground cinnamon, plus 1/4 teaspoon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 cup pecan halves
fresh whipped cream, optional

Instructions

Preheat oven to 375 °F Bake piecrust according to package directions, usually about 10 minutes.
While the piecrust is in the oven, whisk together the sweet potato, 1 cup brown sugar, sour cream, melted butter, eggs, bourbon (if using), 1 3/4 teaspoon cinnamon, ginger and salt. Pour the filling into the piecrust.
To make the topping: In a small bowl, stir together the pecans, 2 tablespoons brown sugar, and 1/4 teaspoon cinnamon. Sprinkle over the surface of the pie. Bake until the filling is set, 35 to 40 minutes. Let cool before slicing serving up.
Serve with fresh whipped cream.

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