Now of course as a kid, I dreaded September. Even in August, the mornings get chilly. The sun sets early. That school supply list comes in the mail, and your fate is sealed.
Of course getting all new markers, gym shoes, and Trapper Keepers sweetens the deal.
That's right- I said Trapper Keepers. Lisa Frank ones were the best.
These sell for $75 on Ebay now.
I knew shouldn't throw anything away. Ever.
So in the spirit of fall, here's a recipe for a savory sweet potato pie. This definitely isn't for dessert- black beans pump up the fiber and protein, and chiles add a kick.
Savory Sweet Potato Pie
3 medium sweet potatoes, peeled and chopped into 2" chunks
1 can black beans, drained and rinsed
1 small can green chiles
1 medium yellow onion, chopped
1 pre-made pie crust
Salt and pepper to taste
1 egg
1. Bring a large pot of water to boil. Add sweet potatoes. Boil until tender. Drain.
2. Meanwhile heat up a skillet over medium-high heat and add 1 Tbsp canola oil. Add onion and saute until starting to brown. Remove from heat. Preheat oven to 350 degrees.
3. Using a potato masher, mash down the sweet potatoes until most the chunks have been smashed down. Stir in onions, beans, and chilis. Add a pinch of salt and 1/2 teaspoon pepper.
4. I used a ceramic quiche/tart pan- coat with nonstick cooking spray and dump in the potato/bean mixture. Roll the pre-made crust on top and make 4 slits on top for pie to vent. Crimp dough edges around the pan.
5. Whisk the egg in a small bowl, and with a pastry brush, "paint" pie crust with a bit of egg. It only takes a bit of the egg to do this. This is what will give the crust a nice brown shiny color.
6. Bake 30 minutes, or until crust is nicely golden brown. Serve immediately.
Makes 6 servings.
Per serving: 303 calories, 49 g carbs, 8 g fat, 12 g protein, 10 g fiber.
Hmm, at the very least perhaps I can treat myself to a brand new lunch tote.
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