Sweet Potato Pie Recipe

Sweet Potato Pie Recipe

Sweet Potato Pie

Ok, I’m all about healthy cooking. The proof is in the book, Latin Superfoods. But this time of year is a little special! Let’s dig right into this Sweet Potato Pie, adapted from Gourmet Magazine. Go ahead and celebrate the old-fashioned way with family and friends. No guilt allowed. It’s only once a year! Remember, baking a pie, doesn’t mean gorging! Just a sliver slice is all you need. 

Growing up in Brazil, such a tart was not in the habits, and in fact it took some time for me to get the liking of it. But after 20 years of living here, let me tell you, I’m hooked! And Thanksgiving is one of my favorite holidays since it’s all about food, friends and family!

 A note about the recipe: You can roast the sweet potatoes and mash it up to 3 days ahead of time.You can also make and bake the whole pie ahead of time, and just bring it out to room temperature before serving. I like to garnish this pie with whipped cream and cocoa puffs, but even plain this pie is so good.


Sweet Potato Pie

(adapted from Gourmet Magazine)

Serves 8

For the Crust:

1 cup gingersnap cookies

½ cup walnuts

1 tablespoon organic cane sugar

Pinch salt

5 tablespoons melted butter


For the Caramel:

½ cup regular sugar

1/3 cup water


For the Filling:

2 cups (510g) mashed sweet potato (about 2 large sweet potatoes)

3 eggs

½ cup heavy cream

1 teaspoon ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground nutmeg

1 teaspoon vanilla extract

To garnish:

Whipped cream and chocolate cocoa crisps

Equipment: one 10-inch glass or ceramic pie plate

1-  Prepare the Crust: Pre-heat the oven to 350˚F.

2-  In the bowl of a food processor, combine the ginger snap cookies, walnuts and sugar. Process until well combined then slowly drizzle in the butter until the crumbs are uniformly moist. Transfer to a bowl.

3-  Using your hands and fingers, press the mixture into the pan, patting an even layer over the bottom and all the way up the sides of the pan. Bake the crust for10 to 12 minutes then transfer the pan to a wire rack to cool completely.

4- Prepare the Caramel: In a sauce saucepan, cook the sugar, pure and dry over high heat until it turns amber caramel. Remove from the heat and carefully pour water —it will bubble and steam and harden the sugar— and return to heat to dissolve the caramel. Remove from the heat.

5- in a large bowl, mix with a rubber spatula the mashed sweet potatoes, eggs, cream, cinnamon, ginger, nutmeg and vanilla and caramel, and mix well, stirring gently.

Pour the filling into the crust. Bake the pie until the filling is slightly puffed and center trembles slightly when gently shaken, 40 to 40 minutes. The top may crack, and that’s ok, and the filling will continue to set as it cools. If the crust begins to brown too much before the filling is done, crimp a ring of foil or use a pie shield to protect it. Cool the pie on a rack for 1 hour.

6- Serve the pie at room temperature garnished with shipped cream and cocoa puffs on top.



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Veal Scaloppine

Veal Scaloppine for Dinner

So, you need to feed a family of 4? I got you! The moment I started preparing for this delicious Veal Scaloppine, I knew it was a keeper. I usually buy the veal already cut into thin slices, but you can easily do it yourself but cutting a thin piece from the eye round and then pounding between 2 pieces of plastic wrap. Beef or chicken are just as good. Have fun!

Veal Scaloppine

Serves 4

1 ½ lbs veal cutlets

½ cup all-purpose flour

Kosher salt and freshly ground black pepper

½ teaspoon paprika

¼ teaspoon freshly ground nutmeg

3 tablespoons olive oil, more as needed

1 shallot, finely chopped

1 ½ cups chicken stock

1 stick butter

1 tablespoons freshly squeezed lemon juice

1 tablespoon freshly chopped parsley


  • Prepare the Veal Scaloppine: Season the veal on both sides with salt and pepper. Place the flour in a small bowl, and season with salt, pepper, paprika and nutmeg and mix well. Spread the flour on a sheet pan. Dredge each piece of veal in flour on both sides, shaking off the excess.

  • Pour 1 tablespoon of the olive oil on a large skillet over medium heat, and swirl the oil to cover the pan. Working in batches (very important! You only want to add one layer of veal at a time. It takes me 3 batches to cook the veal), add 3-4 pieces of veal to the pan and cook until it just starts to turn very lightly golden on each side, about 2 minutes per side. Repeat the procedure with all of the veal, and as they get cooked, place them on a shallow dish covered with aluminum foil to keep moist. Add more olive oil to each batch as you cook the veal.
  • Prepare the Sauce: Add shallots to the pan (if your pan is dry, add another tablespoon or so of olive oil to the pan) and cook, stirring frequently with a wooden spoon until it just cooked through, about 2 minutes.

  • Add the chicken stock and let it come to a full boil, then reduce the heat and let the stock concentrate and reduce by half, about 5 minutes.
  • Add the butter in pieces (make sure heat is at a bare minimum, as the heat can break the butter. If you don’t feel sure, turn the heat completely off— the butter will still melt, but keep whisking). When the butter is completely melted, the sauce should have some consistency to it, and remember, do not boil a butter sauce, so maintain heat at minimum. Add the lemon juice, and the veal pieces to the sauce. Cover the pan and warm everything together for 5 minutes, allowing the veal to braise gently in the sauce and become nice and tender. Distribute veal scaloppine onto 4 warm plates and spoon warm sauce on top. Garnish with parsley.


I’m so happy that you visited today! Thanks for reading and browsing my site!

If you like what you read, tell your friends about it,

I’d love to connect with you! Please do send comments and suggestions,

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avocado toast

Avocado Toast With Eggs

Kids Eating Breakfast
My kids Bianca and Thomas, on a typical day, eating Avocado Toast with Eggs.


“Mom, can you make breakfast?” How about Avocado Toast with Eggs? At the turn of the year, this daily question made me think that pretty soon, my growing children will be going off to college. Like many professional urbanites, life gets too crazy, and it’s always a rush in the mornings. But over the years, I came to appreciate breakfast with them and for them. When I’m traveling for work, or leave the house before the crack of dawn, my kids get a breakfast sandwich at the deli. This experience, effortless and pleasurable in anticipation, is usually expensive, even when it’s at a theoretically inexpensive restaurant, like the local deli. And according to my kids, not always satisfying. So, we’ve incorporated this daily habit to our lives: breakfast at home. It takes all of 10 minutes to assemble this Avocado Toast at home. It would cost almost $12 at a restaurant or deli. The time we spend in the morning is precious; we talk about the agenda, our schedules and our immense to-do lists. In time, I came to recognize that preparing breakfast for my children is huge privilege, one that I’ll miss tremendously when they go off the college.


Avocado Toast With Egg


Avocado Toast With Eggs


Serves 2

2 ripe avocados, at room temperature

Kosher salt and freshly ground black pepper

2 tablespoon extra-virgin olive oil

4 slices multi-grain bread

2 tablespoons freshly chopped parsley

2 teaspoons chia seeds

4 eggs


Cut the avocado in half and remove the pit. Peel and place the avocado in a bowl. Mash the avocado with a fork or a masher. Season lightly with salt and pepper.

Pour the olive oil into a medium non-stick skillet, over medium heat. Working with two eggs at a time, crack each egg directly into the pan and season with salt and pepper. Cook until the egg whites are set but the yolks are still soft, about 2 to 3 minutes. Repeat with remaining 2 eggs.

While the eggs are cooking, toast the bread to a light golden color.

Spread each bread slice with the avocado mash; as soon as the eggs are done, place them on the avocado toast (cut to separate the eggs). Garnish with parsley and chia seeds. Serve Immediately.

Red Fruit Juice

4 large(80g) strawberries

1/3 cup (60g) Raspberries

1/3 cup Blueberries (60g) or Cherries or Blackberries

1 cup coconut Water


Place all ingredients in a blender, puree for 3 minutes or until very smooth Strain over a tall glass

Makes 1 tall glass.