Even better than pumpkin pie!
Yield: 8 pieces, 1 pie
Prep Time: 1 1⁄2 hours
- 1 1⁄2 c thrive sweet potatoes
- 1 1⁄2 c boiling water
- 2 T thrive white sugar
- 3 T thrive instant milk powder
- 3⁄4 c water
- 1⁄2 c thrive vanilla yogurt bites
- 1⁄4 c cream
- 3⁄4 c thrive brown sugar
- 1⁄2 t cinnamon
- 1 pn nutmeg
- 7 T thrive scrambled egg mix + ⅔ c. water
- 1⁄2 t thrive iodized salt
- 1 t vanilla
- 1 pie shell, unbaked (9”)
Pour boiling water over sweet potatoes; stir in white sugar and let sit for 15 minutes, covered. Combine all remaining filling ingredients in a blender and blend with potatoes until smooth.
Pour filling into pie shell.
Make crumble topping by adding 1/4 c. THRIVE White Flour, 1/2 c. pecans, 1 tsp. maple syrup, 2 tbsp. butter, 3 tbsp. THRIVE Brown Sugar, and 1/4 tsp. cinnamon to a food processor and pulsing until combined. Sprinkle topping evenly over top of pie.
Bake at 350⁰F for 50–55 minutes or until filling is set.
Source: Chef Todd Leonard
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