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INGREDIENTS

• 1 9 in. unbaked pastry shell , preferrably deep dish
• 1 1/2 cups mashed cooked sweet potatoes(boil in skin til fork tender, cool, peel, and mash)
• 1 cup evaporated milk
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1 teaspoon vanilla
• 3 eggs, slightly beaten

DIRECTIONS

1. Combine mashed sweet potato, milk, sugar, spices, and vanilla in bowl; stir til blended.
2. Stir in eggs.
3. Turn into pie shell.
4. Bake at 450 degrees for 10 minutes; reduce heat to 350 and continue baking for 30 minutes.
5. Cool on rack; refrigerate.

INGREDIENTS

• 1 cup dry textured vegetable protein (TVP)
• 3/4 cup lukewarm water
• 1/2 tablespoon chili powder, to taste
• 1 (15ounce)canred beans
• 1 (15ounce)can black beans
• 1 (6ounce)can tomato paste
• 1 (14 1/2ounce)can diced tomatoes with green pepper celery and onion(Hunts)
• 1/2 tablespoon cinnamon, to taste
• 1 tablespoon honey, to taste
• vegetable brothor chicken broth(for non-vegetarians(if needed)

DIRECTIONS

1. Combine the TVP, lukewarm water, and chili powder; allow to sit for about 10 minutes to rehydrate.
2. Rinse the beans thoroughly to cut down on the sodium content.
3. Combine the rehydrated TVP, beans, diced tomatoes, tomato paste, cinnamon, and honey in a large pot; turn heat to medium-low and simmer for about 10-15 minutes.
4. You may need to add some broth if it gets too thick.
5. Taste the chili and add more honey or spices as desired.
6. Simmer an additional 10-15 minutes, or until it’s nice and warm; the time is pretty flexible since you’re just heating everything up.
7. This is great served over a baked potato and sprinkled with shredded cheddar soy cheese!
8. You can also serve it on rice or toast, or however you prefer.

INGREDIENTS

• 1 (20ounce)can chunk pineapple, with juice
• 1/4 cup wild cherry Pepsi
• 1 cup brown sugar
• 4 cups apple cider
• 1 cup yoshida teriyaki sauce
• 1 large red onion, chopped
• 1 cup Burgundy wine
• 1 (12ounce)can precooked wild rice
• 4 cups ham

DIRECTIONS

1. Place all ingredients in a slow cooker and leave on low for at least 8 hours.
2. The resulting dish will be very liquidy, you could take the lid off the slow cooker and cook for 1 hour without it.

INGREDIENTS

• 1 cup cooked ham
• 2 cups mashed sweet potato
• 1 egg, beaten
• 3/4 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

DIRECTIONS

1. Combine ham and potatoes and egg.
2. Sift flour, baking powder and salt.
3. Add to ham mixture.
4. Drop by tbsp onto hot griddle and brown on each side.

INGREDIENTS

• 4 sweet potatoes
• 1/2 cup skim milk
• 1 cupcrushed pineapple in juice

DIRECTIONS

1. Wash the sweet potatoes and then pierce the skin a few times with a fork.
2. Place them on a paper towel so that they do not touch each other and microwave on high for 7 minutes.
3. Turn them over and microwave another 6 minutes.
4. Check to be sure the potatoes are done, cooking longer if they are not.
5. Cut a slice in the long side of the potato and scoop out the pulp leaving a shell about 1/4 inch thick.
6. Put the pulp of all the potatoes in a food processor bowl.
7. Add the milk and a dash of pepper, if desired.
8. Drain the pineapple and then added the drained fruit to the food processor.
9. Process until thoroughly mixed.
10. Refill the shells with the sweet potato/pineapple mixture.
11. Put the filled potatoes on a microwave safe plate and cook on high for 4 minutes.