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Upside Down Sweet Potato Pie




Source of Recipe


ConAgra Foods.


List of Ingredients




3 medium sweet potoatoes
3 medium sweet potoatoes
2 tablespoons margarine, melted
2 tablespoons maple syrup
1 tablespoon lemon juice
PAM® Original No-Stick Cooking Spray
2 cups shredded parsnips
2 cups shredded turnips
1/2 cup Egg Beaters® Egg Product, or 2 large eggs
1/3 cup whole milk, or half and half
1/2 teaspoon ground ginger
1/2 teaspoon dried sage leaves, crushed
1/4 teaspoon salt
1 dash nutmeg


Recipe



Cook sweet potatoes in enough water to cover for 30 to 35 minutes or until potatoes are tender around the outer edges but slightly firm in center.
Meanwhile, in a small bowl, combine margarine, maple syrup, and lemon juice. Coat a 9-inch glass baking dish or cake pan with cooking spray, add margarine mixture, swirl margarine mixture to completely cover dish and set aside.
Preheat oven 325°F.
Drain potatoes; rinse under cold water. When cool enough to handle, peel potatoes and cut into thin slices. Arrange the potato slices in bottom and up the sides of prepared, dish, overlapping edges to completely cover (use smaller slices on sides of dish). Set aside.
In a medium saucepan, cook the shredded parsnips and turnips in a small amount of boiling salted water for 4 to 6 minutes or till just tender. Drain.
In a large mixing bowl or in a food-processor, mash the remaining sweet potato slices (use a potato masher if preparing in a mixing bowl). Add the eggs, cooked parsnips and turnips, milk, ginger, sage, salt and nutmeg. Mix until well blended. Carefully turn sweet potato mixture into prepared pan on top of sweet potato slices. Bake in a 325°F oven for 45 to 50 minutes or until set.
Remove from oven. Let stand 10 minutes.
To serve, loosen potato slices from sides of pan. Place serving platter over dish; invert. Gently lift off baking dish; replace any potato slices remaining in dish, if necessary. Using a knife, lift off any cooked pieces from top of pie. Garnish with green onion curls. Cut into wedges to serve.