As if you needed another reason to eat sweet potato pie.
The Arkansas Soybean Promotion Board (ASPB) is celebrating all things soy over the next few weeks as November marks Arkansas Soybean Month.
Part of that celebration comes in the form of kicking off its annual Kitchen|Fields Table Tour wherein restaurants across the state feature dishes highlighting soy foods and soy-fed protein like pork, beef, turkey and chicken.
And part of that celebration comes in the form of revamping your holiday menu. The ASPB website if full of recipes for soybean-inspired dishes, proving that sometimes all it takes is a little adjustment to support one of the state's largest industries.
Exhibit A is this Thanksgiving staple with a simple soy swap. Enjoy!
Soy Sweet Potato Pie
- 3/4 cup granulated sugar
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
- 2 large eggs
- 1 3/4 cup cooked and mashed sweet potatoes
- 12 oz. soymilk
- 1 9-inch deep-dish pie shell, unbaked
- whipped cream (optional)
Start by mixing the sugar, cinnamon, salt, ginger and cloves in a small bowl. In a separate, larger bowl, beat the eggs. Stir in the sweet potatoes and sugar-spice mixture, then gradually stir in the soymilk.
Pour the mixture into the unbaked pie shell and bake in a pre-heated oven at 425°F for 15 minutes. Reduce the temperature to 350°F and bake another 40-50 minutes, or until a knife inserted near the center comes out clean. Cool on a wire rack for two hours.
Serve immediately or refrigerate. Top with whipped cream before serving.
To learn more about Arkansas Soybean Month and the Arkansas Soybean Promotion Board, visit the organization's website.