Sweet Potato, Kale, and Rum Pie

HEALTHY RECIPE FROM THE PRITIKIN COOKING SCHOOL

"Healthy" does not have to mean "blah!" The award-winning chefs at Pritikin are masters at showing people how delicious healthy eating can be.

Sweet Potato, Kale, and Rum Pie

The Pritikin Eating Plan recommends you eat at least 5 (and preferably many more!) servings of vegetables each day. They're super nutritious. Plus, you'll just naturally eat fewer calories and shed excess weight. This healthy recipe is vegetable-rich.

Sweet Potato, Kale, and Rum Pie
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Want something truly creative? Here's a pie that's a rich, multi-flavored blend of delicate Tuscan kale, sweet potatoes, acorn squash, rum, and raisins.
Servings Prep Time Cook Time
12people 30minutes 85minutes
Servings Prep Time
12people 30minutes
Cook Time
85minutes
Ingredients
Servings: people Units:
Ingredients
Servings: people Units:
Instructions
  1. Preheat oven to 400 degrees.
  2. Wash and scrub sweet potatoes and squash, and pierce several times with a fork. In a foil-lined roasting pan, roast potatoes and squash until tender, about 45 minutes. Cool and remove skins.
  3. In a food processor, blend rum, Egg Beaters, Splenda, kale, squash, and potatoes until very smooth.
  4. Pour mixture into a large bowl and stir in raisins.
  5. In an aluminum pie pan, coat bottom with corn flakes and bake for 3 minutes at 350 degrees.
  6. Add sweet potato mixture and bake at 350 degrees for 35 minutes. Let cool, cut, and serve.
Recipe Notes

Gracing the top of this pie is a tangy raspberry sauce. To make, simply puree 12 ounces of frozen, unsweetened raspberries (thawed), 1/4 cup of Splenda (or to taste) and 1 teaspoon of lemon juice in a blender. Pass puree through a fine sieve set over a bowl. Also on top is a Creamy Vanilla Sauce with a touch of amaretto added.

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