Ingredients

3 large sweet potatoes
1/4 lb butter, softened
1/2 cup light brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 tablespoon cinnamon
1 tablespoon nutmeg
1 (12 ounce) can evaporated milk
1 cup water
2 ready-made pie crusts

This recipe is taken from “the ultimate GULLAH cookbook,” a book about the African American Gullah people, a taste of Food, History and Culture from the Gullah people of southeastern USA. I have slightly embelished the original recipe to put the sweet potato into a pastry to be a finger food.

Directions

1. Wash potatoes and leave peelings on. Place in pot, cover with water, bring to a boil, boil until slightly tender, about 10-15 minutes.
2. Remove from heat and water, let cool 30 minutes.
3. Start to preheat oven to 375°F.
4. Remove peelings with edge of spoon, either thinly slice or mash potatoes with backside of a large spoon.
5. Use a round cookie cutter or upside down glass to cut the dough in circles. Spray a cupcake tin with non-stick spray for baking. Line each cupcake hole with pie crust circle.
6. Fill pastry to 1/4 inch of top with slices or mashed potato.
7. Combine sugar, spices, evaporated milk and water in a jar with a lid. Shake to blend well and cover sweet potatoes with the blend.
8. Place a “dollop” of butter (about 2 teaspoons) on top of each pie.
9. Bake for 40 minutes at 375 degrees F.

Ingredients

1 cup cubed watermelon
1 cup strawberries
1 cup fat-free Sugar River yogurt
1 cup raspberries
2 tablespoons honey or stevia to taste
Ice as needed

You can use your choice of fruits for this smoothie and use any sweetener you wish.

Directions

1. Blend all the ingredients. (If you are using watermelon, blend it first to create enough liquid to blend the other fruit. Or, use 1/2 cup of orange juice or any other juice as the liquid). Other fruit options that go well are grapes, bananas, apples, peaches, etc.
2. Pour into two tall glasses and garnish with a small slice of fruit. Serve.