We are told that sweet potato pie is considered a dessert, but we want to challenge this notion. We think that this recipe can also serve as a side dish. Yes… it is sweet, which makes it the perfect dessert. But it also doesn’t have all the unhealthy ingredients that are in most desserts. Now you see our dilemma. We will leave it up to you, but you have to admit that it is a great argument for another helping of dessert!
Sweet potatoes are high in antioxidants and are a part of an anti-inflammatory diet. A number of serious medical conditions, including type 2 diabetes, Alzheimer’s disease, stroke, cancer and even asthma, have been linked to inflammation in the body according to the University of Wisconsin. While most serious issues require medical help, choosing foods to reduce inflammation in your body is a great step forward in taking control of your own health.
Sources:
http://www.fammed.wisc.edu/sites/default/files//webfm-uploads/documents/outreach/im/handout_ai_diet_patient.pdf
http://www.med.umich.edu/umim/food-pyramid/seasonings.htm
Ingredients
Pie Filling:
3 medium-sized sweet potatoes
1 teaspoon cinnamon
1 cup maple syrup
Pinch sea salt
Adapted from Mi-Del graham cracker box
1 (8-ounce) sleeve Mi-Del Graham crackers (about 25 crackers)
5 tablespoons Earth Balance buttery spread, melted
2 tablespoons maple syrup
2 teaspoons vanilla extract
Pinch sea salt
Directions
1. Preheat your oven to 350° F. Position a rack in the center of the oven.
2. To make the pie crust: In a food processor, pulse the graham crackers and sea salt until finely ground. Transfer the mixture to a bowl. Stir in the butter, maple syrup and vanilla. The mixture should resemble wet sand. Press the crust evenly into the bottom and up the sides of a 8-inch pie plate. Bake the crust until lightly colored and dry to the touch, about 15 minutes. Cool completely before filling.
3. While waiting for the crust to cool, start making the pie filling.
4. Wash, peel and cut the sweet potatoes into chunks.
5. Place the sweet potatoes into a pressure cooker with about an inch of water and cook for 20 minutes.
6. Drain the cooked sweet potatoes and put them into a food processor and puree until smooth.
7. Add cinnamon and maple syrup and mix well.
8. Pour into pie crust and smooth with a spoon.
9. Sprinkle top of pie with cinnamon and a touch of sea salt. Serve warm.
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Tagged: Cinnamon, Dairy-free, Dessert, food, Graham Cracker Crust, Healthy, inch pie plate, kid-friendly, Macrobiotic, Maple syrup, Natural Sugars, No dairy, No sugar, Pie, Recipe, Refined Sugar, Sea salt, Sugar-free, Sweet Potato, vegan, Vegetarian
This venture grew out of necessity after I fell in love and married a wonderful man, who happened to be Macrobiotic. I wanted to continue to eat yummy food but now had the knowledge of how unhealthy most sweets can be. I realized I was going to need to be creative to make my taste buds and my husband happy. 
With an ever-growing love of cooking, as inspired by my Macrobiotic-influenced home, I strive to produce healthy food without the sacrifice of taste. My appreciation for pure, organic foods is reflected in my creations, along with my high standards and motivation. In times of need to balance the stress of high school, cooking serves as a quick relief, as it is truly what I love. 
This sounds delicious –much healthier than the old-fashioned Southern version! Look forward to trying it!