Thanksgiving Recap and Yummy Sweet Potato Pie

Thanksgiving, this year, was wonderful.


It was a decadent, joyous time with friends. And guess what, I didn't cook the main dishes. What a relief!! Instead this year, I roasted and stuffed a chicken.


I was skeptical, but a roasted chicken for a household of two is much better (and way easier) than a roasted turkey. I stuffed this bird with a apple-cornbread-whole wheat stuffing with added celery, onion, and chicken sausage, similar to the recipe I used last thanksgiving. Yummy.



In preparation for dinner at our friend's house for thanksgiving, we prepared a sweet potato pie with a homemade whole-wheat crust. This crust is very quick and easy.


All-purpose Pie Crust:




Ingredients:


3 cups whole wheat flour
1.5 tbsp Stevia/Truvia
1/4 cup butter or Smart Balance
3/4 cup fat-free greek yogurt
1/3 cup ice water


Recipe:

1. Combine flour and sugar substitute into the bowl of an electric mixer. Cut butter or margarine into tablespoon pieces; add it, along with the greek yogurt, to the flour and sugar. Use the paddle beater to cut the butter and yogurt together with the flour.
2. With the mixer on low speed , or while stirring the mixture with a fork, pour in the cold water. When the dough starts to clump, and before it turns into a ball, stop stirring.
3. Lightly knead dough in the bowl until it forms a ball. Divide dough into two parts. Place into ziplock freezer bag. Flatten each part into a disk, and chill for about 30 minutes before rolling.

For the sweet potato pie filling, check out my blog post at a later date for the recipe to create a delicious treat to share (or keep to yourself) that looks like this. My husband did a fantastic job with the filling, this year, making the dish an extra treat for me ;)