NOVEMBER IS SWEET POTATO AWARENESS MONTH

sweet-potatoes-912635_1920

Yes I know there’s just one day left in this month – thank you.  But this is important and can’t wait until next year – LOL!!!

Did you see the video that went viral – the one about Patti LaBelle’s sweet potato pie???  They could not keep them in stock at any Walmart in the U.S., which means that Ms. LaBelle will probably have a very Merry Christmas, I’m guessing.  She will be rolling in even more dough for gift buying.  Good for her!

https://youtu.be/eQRwFn7WPk8

The video got everyone wondering about this pie – and my husband and I wondered about it too.  We were bored one day in Kansas City and decided to go into a Walmart.  For fun, I looked on the display table to see if there might be one of these pies.  I didn’t expect to see one – but there was ONE.  Just one setting there!  It looked lonely – so we rescued it.  We took it back to our hotel room and ate it.

Did we look at the label?  NOOOO…  but I sort of wish we would have.  Let’s just say it was not a healthy version of sweet potato pie.  I rationalized – saying we will probably never do it again.  I knew it tasted sweet, but the amount of calories from fat is what really got my attention.  Yes – back on the bike I went!  But – it was close to Thanksgiving and we were really so bored.  It was a life experience, right?

In the weeks that followed, the pie became so popular that our local newspaper printed the recipe straight from her 1999 cookbook “LaBelle Cuisine.”  As I always do, I perused the recipe, looking for ways to make it more diabetic-friendly.  Patti LaBelle has diabetes, so I’m quite sure she not only understands, but would encourage it.

I made the pie for our Thanksgiving meal – and I’m very happy to report it was delicious!  I used this recipe, but tweaked it with Splenda Brown and a ready-made pie crust.

https://youtu.be/uUAmGUebSs4

Click image to enlarge

 Using a ready-made pie shell helped cut down on some of the fat grams, and substituting Splenda Brown Sugar for regular made the filling more diabetic-friendly.  We live and learn as we go, don’t we?  The substitutions we make in cooking go a long way in helping us stay more healthy in the long run.

I’m very happy to have run across one of the “real” pies though – it was yummy.

Am I crazy for writing a poem about a sweet potato pie?  Um…  yeah, just a little.  Wink!  😉

 

 

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