The other day I was in the car heading to pick up my Big Brother Big Sister Little, the girl I’ve been mentoring for almost two years now. We were planning a night out of birthday shopping for her mom and maybe a quick dinner if we were feeling hungry. I was running a bit late to pick her up and doing that unsafe thing where you try to clean out the backseat of your car while stopped at traffic lights.
As I reached far, far back to grab a pen stuck between the seats, the armpit of my shirt ripped. Not just along the seam, but all down the sleeve. I had been putting pressure on the body part of the shirt, holding it taunt against the driver’s seat as leverage for my reach, and the extra push to grab that pen put too much tension on it.
Immediately, I was totally bummed. The shirt happened to be one of my nicer dress shirts that I rarely have the occasion to wear anymore now that I don’t work in an office. I immediately called my sister (twice) to complain, but since I couldn’t get in touch with her, I was set having to deal with my sadness all alone. Yes, it was just a shirt. That’s exactly what I was trying to tell myself. “Let it go, at least you have a shirt. Lots of shirts in fact. Some people don’t have any…”
I was trying to force gratitude on the situation in order to make myself feel better and forget about my shirt. The problem is, that rarely works. That ‘it could be worse’ attitude is still negative thinking. Looking back at the situation, when I had more perspective, I realized I needed to express gratitude on a daily basis. Maybe I wouldn’t have felt so bad about my shirt if I was already in the practice of feeling grateful for everything else wonderful in my life. Or, maybe not… But either way, in the season of thanksgiving, why not give it a try.
So, yes, about that pie… We can all be thankful for a good pie, right? First, this pie is no ordinary Thanksgiving pie. Sure, it’s sweet potato, but it’s flavored with a bit of orange zest and juice giving it a sweet, citrus note. And the crust, the most easy to make and roll crust I’ve ever made, is flavored with a bit of rosemary, balancing the sweet with a minty, earthy flavor. This is a serious showstopper!
I did what I could to make it healthier, using Turbinado sugar and One Degree Organics Sprouted Spelt Flour. Sprouted grains are nothing new, but having sprouted flour was for me. The benefits of using sprouted grains when baking include increased fiber, as well as vitamin and essential fatty acid content. So combined with the sweet potato’s vitamins A, B, and C, I can happily eat this pie knowing I’m doing my body good.
With the help of One Degree Organic Foods, I’d like to encourage us all to express some gratitude and give our bodies a bit of extra nutrition while baking. So I’m hosting a giveaway for two bags of One Degree Organic Foods Sprouted Spelt Flour. Entry guidelines are below, and I can’t wait to pick two winners! Best of luck, and I hope you enjoy a wonderful Thanksgiving with your loved ones. I know I am!
Leave a comment below telling me something that you are thankful for, whether it’s the shirt on your back or snuggly lap kitten.
OPTIONAL ADDITIONAL ENTRIES:
Follow The Healthy Helping on Instagram. Leave a comment below saying you did so for one additional entry. If you already follow The Healthy Helping, let me know in a comment too!
Follow The Healthy Helping on Facebook. Leave a comment below saying you did so for one additional entry. If you already follow The Healthy Helping, let me know in a comment too!
Contest will start November 28th and will end December 5th at 11:59 PM EST. Winner will be drawn at random and contacted via email. Winner will have 3 days to respond before another winner is chosen at random. Winner needs to reside in the continental US and must be 18 years old.
*I was sent One Degree Organic Foods Sprouted Spelt Flour as a complementary sample. My review reflects my true opinion on the products, as I only share items that I truly love myself.
- 1½ Pounds of Sweet Potatoes
- 1 Cup of Butter, cold and cut into ½ inch pieces
- 2¼ Cup of One Degree Organics Sprouted Spelt Flour, plus more for dusting
- ⅓ Cup of Water
- 2 teaspoons Apple Cider Vinegar
- ½ teaspoon of Salt
- 2 Tablespoons of Fresh Rosemary, minced
- 3 Large Eggs
- ¾ Cup of Torbinado Sugar
- 1 Cup Evaporated Milk
- 3 Tablespoons of Butter, melted
- 2 teaspoons of Orange Zest
- 1 Tablespoon of Fresh Orange Juice
- ½ teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- 1½ teaspoon Vanilla Extract
- Bake the Sweet Potatoes in the oven at 400F on a baking sheet until they are tender, around 1 hour. Leave the oven on. Cut the potatoes in half lengthwise, and scrape out the pulp with a spoon into a bowl. Mash the pulp and set it aside. Discard the skins.
- Meanwhile, while the potatoes are baking, you can make the pie crust. In your stand mixer bowl, mix the Butter and Spelt Flour together until each butter piece is coated in flour. Place the bowl in the freezer. In a separate small bowl, combine the Water, Apple Cider Vinegar, and Salt, stirring until the salt has dissolved. Place that bowl in the freezer as well. Take both the bowls out after 10 minutes to make the dough.
- Using the paddle attachment on a stand mixer, on the lowest setting, mix the butter and flour together until it’s a crumbly meal with the butter cut into pieces small than peas. Next, slowly add in the water mixture. Keep running the mixer until the dough forms a ball around the paddle. Take the dough out of the bowl and kneed it together a few times on the counter. Cut the dough in half and form two balls and place them each between a sheet of waxed paper, squishing them into disks. Refrigerate 1 half of the dough for 1 hour. You will not need the other half of the dough. You can freeze it wrapped in plastic wrap and in a freezer bag for up to 6 months to use in another pie. (Save it for another recipe I’ve got coming up in December!)
- Grease a 9-inch pie plate with butter and dust it with extra flour. Take the dough out after its 1 hour in the refrigerator, and let it sit on the counter for 15 minutes before rolling it out. Use an extremely well floured surface to prevent the dough from sticking, and roll the dough out using a rolling pin into a circle with a 12-14 inch diameter. Lightly flour the top of the dough, and then fold it in half, then in half again into a quarter circle. Place the point of the dough into the center of your prepared pie dish and unfold it so the dough covers the entire dish. Push the dough into the pan and tuck the extra dough in around the edges, crimping it as you like. Finally, sprinkle the Rosemary into the dough, pressing it down with your fingers so it sticks. Set the pie dish aside.
- In a large bowl, whisk together the Eggs and Sugar until the sugar has dissolved. Add in the Milk, Butter, Orange Zest, Orange Juice, Cinnamon, Nutmeg, and Vanilla, as well as the sweet potato pulp, stirring until blended. Pour the mixture into the prepared crust.
- Bake at 400F for 20 minutes, then reduce the heat to 325F and bake for an additional 25 minutes, or until the center of the pie has set. You can test it for doneness by sticking a knife through the middle of the custard. If it comes out clean, the pie is finished baking. Let the pie cool completely on a wire rack until you serve.