Use and Care Manual

RECIPESRECIPES
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Clean EATING Sweet Potato Pie Filling
DIRECTIONS
Preheat oven to 350° F. Boil sweet potatoes for approximately 50 minutes or
until so. Pour cold water over sweet potatoes and remove the skin. Place
boiled, peeled potatoes in a large bowl and purée with the Masha. Using a
spatula or a spoon, stir in the buer. You may add stevia to taste.
Mix the milk, eggs, cinnamon and vanilla extract into the sweet potatoes
with the Dash Masha until well-combined.
Pour the filling into your prepared, unbaked sweet potato 9-inch pie crust
(see pages 16-17). Bake in the oven for about 50 to 60 minutes.
INGREDIENTS
• 2 sweet potatoes
(1½ lb. combined)
• 2 tbsp light buer,
soened
• stevia
(optional to taste)
• ½ cup low fat milk
• 2 large eggs
• ½ tsp ground
pumpkin pie spice
• ½ tsp ground
cinnamon
• 1 tsp vanilla extract
• 9-inch pie crust
Mashed Sweet Potatoes
INGREDIENTS
• 4 medium-size sweet potatoes,
peeled and diced into 2-inch
cubes
• ¾ cup full-fat coconut milk
• 1 tbsp fresh ginger, minced
• salt (to taste)
DIRECTIONS
Place sweet potatoes in a pot and fill with just enough cold water to cover.
Salt the water (1 tablespoon of salt recommended). Heat on high heat and
bring water to a boil. Reduce heat to medium-low and cover with a lid.
Let simmer for about 10 minutes or until they pass the fork test. If you can
easily stick a fork in them while the potatoes still offer a lile resistance,
they are ready. Drain the potatoes.
In a large bowl, combine sweet potatoes and remaining ingredients.
Process with your Masha until desired consistency is reached. Salt to taste.
Garnish with brown sugar and chopped pecans.