Nutty topping and sweet potato-eggnog combo gives this pie holiday appeal

I had intended only to place it on my next year’s “be-sure-to-cook” wish list, but when we found some lovely sweet potatoes at a late-season farmer’s market, I could wait no longer. The photo in the recipe booklet just almost leaped off the page, it was so mouth-watering.

So I whipped up some Eggnog Sweet Potato Pie and took it as a contribution to the family Christmas Eve gathering. The nutty topping and eggnog-sweet potato filling made a memorable dessert—truly holiday in every way.

I was glad to find eggnog made with skim milk; the caramel ice-cream topping that I had on hand was sugar-free. The crunchy topping contained coconut, brown sugar, and chopped pecans that’s mixed with butter and flour and is sprinkled over the pie after it’s cooked for 45 minutes and the filling solidifies.

Hubby thought the taste was that of pumpkin pie with a crunchy layer on top—and he does love pumpkin pie! He was begging to have the leftovers of this pie for breakfast the next day, just as he does on the morning after Thanksgiving. A little sugar-free whipped topping was a tasty garnish.

Eggnog-Sweet Potato Pie (instructions courtesy Taste of Home Thanksgiving Recipe Cards) was a very good way to help end a year of spectacular food experiences.

Eggnog-Sweet Potato Pie

1/4 cup caramel ice cream topping (I used sugar-free)

1 unbaked pastry shell (9 inches)

2 cups mashed sweet potatoes

3/4 cup eggnog (I used skim)

1 egg, lightly beaten (I used egg substitute)

2 tablespoons butter, melted

1/2 teaspoon vanilla extract

1/2 cup sugar (or sugar substitute)

1/2 cup packed brown sugar

3/4 teaspoon ground cinnamon

Topping:

1/2 cup flaked coconut

1/3 cup all-purpose flour

1/4 cup packed brown sugar

1/3 cup cold butter

1/4 cup chopped pecans

Carefully spread caramel topping over bottom of pastry shell; set aside. In a small bowl combine the sweet potatoes, eggnog, egg, butter, and vanilla. Stir in the sugars and cinnamon. Carefully spoon over the caramel layer. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees; bake 30 minutes longer. Meanwhile in a small bowl combine the coconut, flour, and brown sugar. Cut in butter until crumbly; stir in pecans. Sprinkle over pie. Bake for 10-15 minutes or until a knife inserted near the center emerges clean and topping is golden brown (cover edges with foil if necessary to prevent overbrowning.) Cool on a wire rack. Store in the refrigerator. Makes 8 servings.

Make some summer days lazy with this Chicken and Sweet Potato Stew

Lazy summer days? Well, any more, they’re hardly lazy. Summer has its own hectic pace, with so much to do within so little time. After all, July 4th is already passed. Time marches on toward Labor Day and back to school.

But a recipe such as this one, furnished by the Chickasaw Nation Nutrition Services, is just the simplest, so go ahead and be lazy! Throw all ingredients into a slow cooker. The chicken doesn’t even have to be browned beforehand. Open a package of chicken breasts, cut them into chunks, toss in some peeled sweet potatoes and a few other items. Three hours later, dinner’s ready. The chicken, sweet potatoes, and mushrooms make a dandy combination. A few blogs ago I mentioned that I had served Black Bean and Corn Salad alongside this recipe and promised to feature it later. With so many peach dishes to write about in recent days, I almost forgot, but here is it—truly the makings of an easy, healthy dinner to remember.

Chicken and Sweet Potato Stew

4 chicken breasts, cut into chunks (approximately 1 pound)

2 pounds sweet potatoes, cut into chunks

1/2 pound mushrooms, sliced

1/2 cup chopped onion

4 garlic cloves minced

1 cup white cooking wine

1/2 teaspoon rosemary, dried

1/2 teaspoon black pepper

1 1/2 tablespoons white wine vinegar

Place the chicken, sweet potatoes, mushrooms, onion, garlic, white wine, rosemary, pepper, and vinegar in a 6-quart slow cooker. Stir to combine. Put the lid on and cook on high for 3 hours or until potatoes are tender and chicken is cooked through. Makes 7 1-cup servings.