Better-for-You, Pumpkin Mashed Potatoes and Sweet Potato Custard Pie #Recipes

Spread the love

Allen Dikker of Potatopia's Better-for-You, Pumpkin Mashed Potatoes

Temperatures have drops and the first bursts of fall colors are cascading along the hillsides, autumn has definitely arrived in the Appalachian region.  Root vegetables, ginger, pumpkins – as farmer’s markets fill with fall produce, comfort foods tend to be top-of-mind to fuel up for the cold days and nights ahead.

Allen Dikker, the owner and creator of the all-potato concept restaurant, Potatopia, is well versed in comfort foods, and has created a few easy fall potato dishes to share with Rural Mom readers.  Each one will help you make the transition into the season an enjoyable one!

Allen Dikker of Potatopia’s Better-for-You, Pumpkin Mashed Potatoes

Servings: 4
Prep Time: 15 mins


1   pound medium baking potatoes, peeled and quartered
2   cloves garlic, peeled
1   cup canned pumpkin
2   tablespoons reduced-fat cream cheese
1   tablespoon butter or tub-style vegetable oil spread
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 cup fat-free milk


1. In a covered large saucepan, cook potatoes and garlic in enough boiling water to cover for 20 to 25 minutes or until potatoes are tender; drain. Mash with a potato masher or beat with an electric mixer on low speed until nearly smooth. Beat in canned pumpkin, cream cheese, butter, 1/4 teaspoon salt, cinnamon, nutmeg and 1/4 teaspoon ground black pepper. Gradually add milk, beating until light and fluffy. Return to saucepan; heat through.

2. If desired, spoon mashed potatoes into Miniature Pumpkin Bowls and garnish with sage leaves. Makes 4 servings (3/4 cup each)

Allen Dikker of Potatopia's Sweet Potato Custard Pie Recipe

Allen Dikker of Potatopia’s Sweet Potato Custard Pie

Servings: 8
Prep Time/Cook Time: 1 hour


1 cup mashed, cooked sweet potato
1-1/2 cups sugar
1-2/3 cups milk
3 eggs
1/2 teaspoon salt
1/8 teaspoon ground ginger
1 teaspoon grated fresh orange rind
1 unbaked 9-inch pastry shell


Preheat oven to 350 degrees F. Mix sugar, milk, eggs, salt, ginger, and orange rind into cooked sweet potato. Turn into unbaked pastry shell and bake for 1 hour or until knife inserted in center comes out clean. (If desired, serve warm with 1 cup of heavy cream whipped with 1/4 cup brandy.)

Spread the love
Tags: farm fresh, Recipes
Barb Webb. Founder and Editor of Rural Mom, is an the author of "Getting Laid" and "Getting Baked". A sustainable living expert nesting in Appalachian Kentucky, wen she’s not chasing chickens around the farm or engaging in mock Jedi battles, she’s writing about country living and artisan culture.
Upgrading My #Travel Style with the Epiphanie Camera Bag How Confident is Your Smile? #InvisalignBeConfident #sponsored

Join the conversation and leave a reply!