Plot Twist: Soul Food Can Be Scrumptious AND Healthy—Here’s How – BlackDoctor

When you think about soul food, you may focus on the mouthwatering taste and the memories of lively family dinners. However, some of these meals may offer another benefit many people haven’t considered. They can be good for your skin. Although you have many options when it comes to skincare products, some evidence suggests that what you eat can also boost your skin’s health. Foods high in certain nutrients that encourage the production of collagen, elastin, and other proteins needed to repair and maintain healthy skin can help. You may also benefit from foods with antioxidant and anti-inflammatory compounds that can help block harmful UV rays or minimize their effects.

Start With Mindful Eating

While certain foods may be extra good for your skin and overall health, that doesn’t mean you should overindulge. As you consider which of the recipes below to try, think about mindful eating as well. In this practice based on Zen Buddhism, you pay more attention to what you’re eating and savor your meals. Unlike diets, you’re less concerned with calories and more focused on appreciating your meal with intention. 

Doing this can also reduce your likelihood of overeating, as eating slowly gives your body time to register when you’re full. It can also be a useful weight management tool.

If you’re not sure where to start, then it’s good to know that it’s not hard. Pick one meal and follow these tips:

• Ask yourself whether you’re hungry, why you’re eating right now, and whether the food you’ve chosen is nutritious.
• Plate your meal instead of eating from a package.
• Eat more slowly and avoid rushing.
• Chew thoroughly.
• Eliminate distractions like the TV or your phone.
• Eat in silence, if possible.
• Focus on how the food makes you feel.
• Stop eating when you feel full.
• Eat in a designated space, like the kitchen or dining room table or a work breakroom, rather than at your desk or in front of the TV.

RELATED: 5 Soul Food Recipes That Can Help Manage Dementia

Some Foods to Add to Your Diet

To find recipes that support skin health, focus on those rich in nutrients like vitamin A, vitamin C, vitamin D, vitamin E, zinc, omega-6 and omega-3 fatty acids, polyphenols/flavonoids, copper, selenium, and silicon. Some foods that fit the bill include:

• Fatty fish such as salmon, tuna, sardines, mackerel, and herring
• Flaxseeds
• Chia seeds
• Almonds
• Edamame
• Strawberries
• Kiwi
• Citrus fruits
• Green tea
• Avocados
• Walnuts
• Sunflower seeds
• Sweet potatoes
• Red and yellow bell peppers
• Broccoli
• Tomatoes
• Dark chocolate
• Red grapes

Of course, you should always weigh your interest in certain foods against any health conditions you may have. While these foods may be good for your skin, it doesn’t mean that they’re okay for you. It’s always best to talk to your doctor to make sure none of the listed foods could cause a health issue.

RELATED: Soul Food and Sugar: 6 Delicious Substitutes for Black Diabetics

15 Soul Food Recipes to Boost Your Skin’s Health

1. Texas Black Bean Soup

Servings:10

Ingredients

• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 can (14 ½ ounces) stewed tomatoes or Mexican stewed tomatoes, cut up
• 1 can (14 ½ ounces) diced tomatoes or diced tomatoes with mild green chiles
• 1 can (14 ½ ounces) chicken broth
• 1 can (11 ounces) Mexicorn, drained
• 2 cans (4 ounces each) chopped green chiles
• 4 green onions, thinly sliced
• 2 to 3 tablespoons chili powder
• 1 teaspoon ground cumin
• ½ teaspoon dried minced garlic

Method:

1. In a 3-qt. slow cooker, combine all ingredients. 
2. Cover and cook on high for 4-6 hours or until heated through.
3. Serve.

2. The South in a Pot Soup

Servings: 8

Ingredients

• 1 tablespoon canola oil
• 1 ½ pounds lean ground beef (90% lean)
• 1 large sweet onion, diced
• 1 large sweet potato, peeled and diced
• 1 medium sweet pepper (any color), diced
• 1 can (15 ½ ounces) black-eyed peas, rinsed and drained
• 1 tablespoon ground cumin
• 1 tablespoon curry powder
• ¾ teaspoon salt
• ½ teaspoon coarsely ground pepper
• 2 cans (14 ½ ounces each) reduced-sodium beef broth
• 4 cups chopped collard greens or chopped fresh spinach

Method:

1. In a Dutch oven, heat oil over medium heat. Cook and stir ground beef until no longer pink, 8-10 minutes, breaking into crumbles. Add the onion, sweet potato and pepper; saute until onion and pepper are slightly softened, 4-5 minutes.
2. Add black-eyed peas, cumin, curry, salt and pepper; stir in broth and bring to a boil. Reduce heat; simmer until sweet potato is almost tender, 15-18 minutes.
3. Add greens; cook until tender, 15-18 minutes. If desired, add more cumin and curry.
4. For slow cooker: Omit oil. In a 4- to 5-qt. slow cooker, crumble ground beef; add next 8 ingredients. Pour in enough broth to reach desired consistency. Cook, covered, on low 6-8 hours. A half-hour before serving, skim off any fat; add greens.

3. Succotash

Servings: 12

Ingredients

• 1 smoked ham hock (about 1 ½ pounds)
• 1 can (28 ounces) diced tomatoes, undrained
• 1 ½ cups frozen lima beans, thawed
• 1 package (10 ounces) crowder peas, thawed, or 1 can (15 ½ ounces) black-eyed peas, drained
• 1 package (10 ounces) frozen corn, thawed
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• ⅓ cup ketchup
• 1 ½ teaspoons salt
• 1 ½ teaspoons dried basil
• 1 teaspoon rubbed sage
• 1 teaspoon paprika
• ½ teaspoon pepper
• 1 bay leaf
• 1 cup sliced fresh or frozen okra
• Optional: Snipped fresh dill and chives

Method:

1. Place ham hock in a Dutch oven or large saucepan, add enough water to come halfway up side of ham hock; cover and simmer until tender, about 1 ½ hours. 
2. Remove ham bone from Dutch oven, reserving 1 cup cooking liquid; let stand until cool enough to handle. Remove meat from bone and return to pan, along with reserved cooking liquid. Discard bone and remaining broth or save for another use.
3. Add tomatoes, beans, peas, corn, green pepper, onion, ketchup and seasonings. Simmer, uncovered, for 45 minutes. Add okra; simmer, uncovered, until tender, about 15 minutes. Discard bay leaf before serving. 
4. Garnish with dill and chives if desired.
5. Serve.

4. Sweet Potato Fries

Servings: 4

Ingredients

• 2 large sweet potatoes, cut into thin strips
• 2 tablespoons canola oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• ¼ teaspoon cayenne pepper

Method:

1. Preheat air fryer to 400°. 
2. Combine all ingredients; toss to coat. Place on greased tray in air-fryer basket. Cook until lightly browned, 10-12 minutes, stirring once. 
3. Serve immediately.

5. Oven-Fried Green Tomato BLT

Servings: 4

Ingredients

• 1 large green tomato (about 8 ounces)
• 1 large egg, beaten
• 1 cup panko bread crumbs
• ¼ teaspoon salt
• ¼ cup reduced-fat mayonnaise
• 2 green onions, thinly sliced
• 1 teaspoon snipped fresh dill or ¼ teaspoon dill weed
• 8 slices whole wheat bread, toasted
• 8 cooked center-cut bacon strips
• 4 Bibb or Boston lettuce leaves

Method:

1. Preheat broiler. Cut tomato into 8 slices, each about 1/4 in. thick. Place egg and bread crumbs in separate shallow bowls; mix salt into bread crumbs. Dip tomato slices in egg, then in breadcrumb mixture, patting to help adhere.
2. Place tomato slices on a wire rack set in a 15x10x1-in. baking pan; broil 4-5 in. from heat until golden brown, about 30-45 seconds per side.
3. Mix mayonnaise, green onions, and dill. Layer each of 4 slices of bread with 2 bacon strips, 1 lettuce leaf, and 2 tomato slices. Spread mayonnaise mixture over remaining slices of bread; place over top layer.

6. Black-Eyed Peas and Collard Greens

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 garlic clove, minced
• 8 cups chopped collard greens
• ½ teaspoon salt
• ¼ teaspoon cayenne pepper
• 2 cans (15 ½ ounces each) black-eyed peas, rinsed and drained
• 4 plum tomatoes, seeded and chopped
• ¼ cup lemon juice
• 2 tablespoons grated Parmesan cheese

Method:

1. In a Dutch oven, heat oil over medium heat. 
2. Add garlic; cook and stir 1 minute. Add collard greens, salt, and cayenne; cook and stir 6-8 minutes or until greens are tender. Add peas, tomatoes, and lemon juice; heat through. 
3. Sprinkle servings with cheese.
4. Serve.

7. Southern Seafood Gumbo

Servings: 12

Ingredients

• 1 medium onion, chopped
• 2 celery ribs with leaves, chopped
• 1 medium green pepper, chopped
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 bottle (46 ounces) spicy hot V8 juice
• 1 can (14 ½ ounces) diced tomatoes, undrained
• ¼ teaspoon cayenne pepper
• 1 package (16 ounces) frozen sliced okra, thawed
• 1 pound catfish fillets, cut into ¾-inch cubes
• ¾ pound uncooked medium shrimp, peeled and deveined
• 3 cups cooked long grain rice

Method: 

1. In a Dutch oven, saute the onion, celery and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the V8 juice, tomatoes and cayenne; bring to a boil. Reduce heat; cover and simmer for 10 minutes.
2. Stir in okra and catfish; cook 8 minutes longer. Add the shrimp; cook 7 minutes longer or until shrimp turn pink. Place rice in 12 individual serving bowls; top with gumbo.

8. Tangy Texas Salsa

Servings:12

Ingredients

• 1 medium green pepper, chopped
• 1 medium sweet red pepper, chopped
• 1 medium sweet yellow pepper, chopped
• 1 medium tomato, seeded and chopped
• 1 jalapeno pepper, seeded and chopped
• 3 tablespoons chopped red onion
• 1 tablespoon minced fresh cilantro
• 1 ½ teaspoons sugar
• ½ teaspoon salt
• 1 medium red grapefruit
• 1 large navel orange

Method:

1. In a large bowl, combine first nine ingredients.
2. Cut a thin slice off top and bottom of grapefruit and orange; stand upright on a cutting board. With a knife, cut off peel and outer membrane of fruit. Cut along the membrane of each segment to remove fruit; add to pepper mixture.
3. Stir gently to combine. Refrigerate, covered, at least 2 hours.

9. Southern Loaded Sweet Potatoes

Servings: 8

Ingredients

• 1 boneless pork loin roast (2 to 3 pounds)
• ½ cup Dijon mustard, divided
• 1 tablespoon brown sugar
• 1 tablespoon garlic powder
• 1 teaspoon cayenne pepper
• ½ teaspoon salt
• 1 cup reduced-sodium beef broth
• 8 medium sweet potatoes (about 5 pounds)
• 3 cups coleslaw mix
• ½ cup fat-free plain Greek yogurt
• ½ cup reduced-fat mayonnaise
• 2 tablespoons cider vinegar
• ½ teaspoon celery seed
• ¼ teaspoon garlic salt

Method:

1. Place roast in a 3-qt. slow cooker. In a small bowl, mix 1/3 cup mustard, brown sugar, garlic powder, cayenne and 1/4 teaspoon salt; brush over pork. Add broth; cook, covered, on low until meat is tender, 6-8 hours.
2. Meanwhile, preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Bake until tender, 45-50 minutes.
3. Place coleslaw mix in a large bowl. In a small bowl, whisk yogurt, mayonnaise, vinegar, celery seed, garlic salt and remaining mustard and salt; pour over coleslaw mix and toss to coat.
4. Remove roast; cool slightly. Shred pork with 2 forks; return to slow cooker.
5. With a sharp knife, cut an “X” in each potato. Fluff pulp with a fork. Using a slotted spoon, place pork mixture and coleslaw over each potato.
6. Serve.

10. Stuffed Peppers

Servings: 8

Ingredients

For the ground beef

• 1 tablespoon olive oil
• 1 clove garlic minced
• ½ cup yellow onion diced
• 2 tablespoons tomato paste
• 1 pound ground beef
• ¼ cup seasoning all-purpose seasoning or taco seasoning 

For the rice

• 1 cup rice
• 1 cup water
• 1 tablespoon butter unsalted
• ¼ teaspoon olive oil
• ½ teaspoon salt
• 3 sprigs thyme 3-4 sprigs of thyme

For the bell peppers

• 4 bell peppers cut in half lengthwise and seeds removed
• 2 tablespoons olive oil
• 1 cup tomatoes of chopped
• ½ cup mozzarella cheese shredded
• ½ tablespoon Italian seasoning
• ½ cup parsley finely chopped & divided
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon seasoning mixture of ½ a teaspoon of salt & ½ a teaspoon of pepper

Method:

1. For the Beef: 
2. Remove the Instant Pot lid and turn on the sauté setting for 20 minutes. 
3. In the Instant Pot stainless steel inner pot, add 1 tablespoon of olive oil and garlic and onions.
4. Sauté for about one minute until the onions are softened.
5. Add the water, tomato paste, ground beef, and all-purpose seasoning on top of the ground beef.
6. As the meat begins to cook, fold in the all-purpose seasoning and cook until the meat is browned, breaking it up with a spatula as needed. 
7. Sauté in the Instant Pot (with the lid off) until the ground beef is browned.
8. As the meat browns, continue to fold and stir all the ingredients.
9. Turn off the Instant Pot and drain the ground beef using a colander.
10. Set aside the cooked ground beef mixture.
11. For the rice:
12. Add the rice, water, butter, olive oil, and salt to the Instant Pot stainless steel inner pot.
13. Stir to mix the ingredients and make sure the rice is covered in the liquid.
14. Add the fresh sprigs of thyme on top.
15. Close the Instant Pot lid (make sure the valve is in the sealing position – up) and pressure cook on high for 4 minutes.
16. When the cooking time is finished, allow a natural release of pressure for at least 2 minutes.
17. To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure, if applicable.
18. Fluff the rice with a fork.
19. Remove the rice from the Instant Pot and set it aside.
20. For the stuffed peppers:
21. Preheat your oven to 350 degrees F.
22. Cut the bell peppers in half lengthwise and remove seeds and membrane.
23. Drizzle each pepper with olive oil and rub both the inside and outside to coat.
24. Sprinkle the salt and pepper mixture on the inside of each oil-coated pepper.
25. Arrange the bell peppers on a casserole dish or baking sheet with the cut-out side facing down.
26. Pre-bake for about 10 minutes in the Instant Pot Omni Plus oven or 15 minutes in a conventional oven.
27. While the peppers are baking, combine the drained ground beef, tomatoes, ¼ cup of parsley, Italian seasoning, salt, pepper, and the cooked rice, mixing thoroughly.
28. Set aside the ground beef mixture.
29. Remove the bell peppers from the oven and use tongs to flip them over.
30. Fill the peppers with the ground beef mixture and top by sprinkling on the mozzarella cheese.
31. Place the stuffed peppers back in the oven and bake for 15 minutes in the Instant Pot Omni Plus oven, or 20 minutes in a conventional oven, or until the peppers have softened.
32. Remove the stuffed peppers from the oven and top with the remaining fresh parsley.
33. Serve.

11. Candied Sweet Potatoes

Servings: 12

Ingredients

• 5 pounds sweet potatoes
• 1 cup brown sugar
• 1 teaspoon sea salt
• ½ tablespoon cinnamon
• ¼ teaspoon nutmeg
• 2 teaspoons vanilla extract
• ½ cup butter

Method:

1. Scrub and peel sweet potatoes. Cut them into chunks about 2-inches in size and place into a large bowl.
2. Mix brown sugar, sea salt, cinnamon, and nutmeg in a bowl then pour over top of sweet potatoes. Toss sweet potatoes in spice and sugar mixture and vanilla extract until evenly coated.
3. Cut butter into one-inch chunks. Place half the sweet potato pieces into the slow cooker crock then top with half the butter. Repeat this layering with remaining sweet potatoes and butter.
4. Cook sweet potatoes for up to four hours on high or six hours on low. Turn the sweet potatoes every 30 minutes or so and scoop the syrup from the bottom of the crock to the top to ensure they candy evenly. Check for doneness at each turn.
5. Sweet potatoes are done when fork tender and glossy from the brown sugar syrup.

12. Sweet Potato Cornbread

Servings: 18

Ingredients

For the Sweet Potato Cornbread

• 6 tablespoons unsalted butter divided with four tablespoon melted
• 1 cup cornmeal
• 1 cup flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 2 eggs
• 2 cups sweet potato puree from about one large sweet potato, roasted and mashed
• ⅓ cup brown sugar
• 1 cup buttermilk

For the Honey Butter Glaze

• ¼ cup unsalted butter melted
• 3 tablespoons honey
• 1 pinch fine sea salt

Method:

1. Preheat oven to 400 degrees F. Place two tablespoons butter in cast iron skillet and place pan in oven to melt.
2. Whisk together cornmeal, flour, baking powder, baking soda, sea salt, cinnamon, ginger, and nutmeg. Set aside.
3. In another bowl, beat eggs then mix in sweet potato puree, brown sugar, and melted butter until uniform. Stir in buttermilk.
4. Fold wet mixture into dry mixture and stir until just combined. Carefully pour batter into skillet with melted butter then place skillet back in oven to bake for 25-30 minutes or until golden brown and a toothpick inserted into the center of the cornbread comes out clean.
5. Meanwhile, melt butter for the glaze then mix vigorously with honey and salt. Brush honey butter mixture over top of baked cornbread before serving.

13. Sweet Potato Dinner Rolls

Servings: 16

Ingredients

• 4 ½ cup all-purpose flour plus more for dusting
• 1 ½ tablespoon instant yeast about two 7-gram packets
• 1 ½ teaspoon fine sea salt plus one or two pinches
• 1 ⅓ cup sweet potato puree
• 7 tablespoons unsalted butter divided
• 6 tablespoons honey divided
• ½ cup buttermilk at room temperature
• 3 eggs divided and beaten, at room temperature
• 2 teaspoon oil

Method:

1. Use a stand mixer, fitted with the hook attachment, to combine the flour, yeast, and 1 ½ teaspoon salt.
2. *If you don’t have a stand mixer, use a large mixing bowl.
3. Meanwhile, add 4 tablespoons of butter to a small saucepan over low heat and allow to melt. Add in sweet potato puree and four tablespoons of honey and stir until combined. Continue heating the mixture until it reaches 110 degrees Fahrenheit, then remove from heat. (If the mixture reaches a higher temperature, just remove from heat and wait until it falls between 100 and 120 degrees.)
4. Add the warmed sweet potato mixture to the flour mixture, followed by buttermilk and two of the beaten eggs, and set the mixer to medium speed to knead the ingredients together into a smooth, sticky dough (about six minutes).
5. *If not using a stand mixer, knead the dough by hand, on a floured surface, for about 12 minutes. It will be elastic and sticky when ready.
6. Use floured hands to remove the dough from the bowl and shape it into a ball. Swirl the oil inside the bowl to coat it, then place the dough back inside. Cover the bowl with a damp kitchen towel and sit it in a warm spot to rise until it has doubled in size (about 40 minutes to one hour depending on the overall temperature in your kitchen).
7. Grease and flour your baking dish. Punch/press the risen dough to remove extra air then turn it out onto a floured surface and divide it into 16 equal pieces.
8. Shape each piece into a smooth ball, and place them into prepared baking dish. Cover and let rise again until doubled in size (about 20-40 minutes depending on the temperature of your kitchen). Preheat your oven to 350 degrees Fahrenheit while the dough rises.
9. Brush the top of each ball of dough with the remaining beaten egg, then place the pan in the oven to bake for about 20-22 minutes, or until golden brown and fluffy.
10. While the rolls bake, melt the remaining butter in a small saucepan over medium heat. Stir in the honey and a pinch or two of salt until uniform. Remove from heat, and brush the mixture over the rolls as soon as they come out of the oven. Serve warm.

14. Strawberry Swirl Pound Cake

Servings: 20 slices

Ingredients

For the Pound Cake

• 1 pound butter softened to room temperature
• 1 ¾ cup granulated sugar
• 6 eggs at room temperature
• 1 cup sour cream at room temperature
• 2 teaspoons vanilla extract or vanilla bean paste
• 4 cups flour sifted
• ½ teaspoon fine sea salt
• 1 ½ ounces freeze-dried strawberries

For the Sugared Strawberries

• ½ pint strawberries
• 1 tablespoon granulated sugar
• 1 teaspoon almond extract

For the Whipped Cream

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• powdered sugar sifted

Method:

1. To make the strawberry marble pound cake:
2. Preheat oven to 350 degrees. Grease and flour a bundt pan and set aside.
3. Cream butter in a stand mixer or food processor until smooth and a slightly lighter shade of yellow (about two minutes). Add sugar and continue to cream for three minutes. Then add eggs, one at a time, followed by sour cream, and vanilla extract and continue mixing until uniform.
4. In another bowl, whisk together flour and sea salt. Add this dry mixture to creamed butter mixture in two batches and mix until just combined. Give the batter a few stirs by hand to make sure no dry pockets remain.

5. Add freeze-dried strawberries to a blender or food processor and pulse until ground into powder. Divide cake batter in half and mix ground strawberries into one half of the batter until it is a uniform bright pink color.
6. Scoop batter into prepared pan, alternating between plain batter and strawberry batter. Once pan is about halfway full, use a butter knife to swirl the two batters together. Repeat with remaining batter.
7. Place pan on middle rack of oven and bake for about an hour and 20 minutes or until a toothpick inserted into multiple parts of the cake comes out clean.
8. Remove cake from oven and let it sit in pan for about 10 minutes then carefully invert it onto a plate to finish cooling to room temperature.
9. To make the strawberries and cream:
10. While pound cake bakes, prepare macerated strawberries: Hull and slice strawberries and add to a small bowl, followed by sugar and almond extract. Stir to coat strawberries then set bowl in refrigerator until ready to serve.
11. While the cake cools, make whipped cream: Add heavy cream, powdered sugar, and vanilla extract to a bowl and beat at medium-high speed until stiff peaks form (3-4 minutes).
12. Dust cooled pound cake with powdered sugar and serve with whipped cream and macerated strawberries.

15. Sweet Potato Pie

Servings: 8 slices

Ingredients

For the Bourbon Sweet Potato Filling

• 1 pound sweet potatoes (about 2 large sweet potatoes roughly 6 inches long and 3 inches thick)
• ¼ cup heavy cream
• 6 tablespoons butter melted
• 2 eggs beaten
• 2 tablespoons bourbon whiskey
• ½ cup brown sugar packed
• ½ cup granulated sugar
• 1 teaspoon Nutmeg
• ½ teaspoon cinnamon
• ½ teaspoon sea salt

For the All-Butter Crust

• ¾ cup cold butter cut into cubes
• 1 ½ cups flour
• ¼ teaspoon sea salt
• 1 tablespoon cold water

Method:

1. To make the pie crust:
2. Make the pie crust by incorporating sea salt, flour, and butter until a coarse, sandy-looking meal forms. This can be done in a bowl with your hands or in a food processor. Add cold water and continue working or pulsing the mixture until a dough forms. Shape into a disc (like a hockey puck), wrap in plastic, and chill for at least 30 minutes.
3. To make the pie filling:
4. Meanwhile, preheat oven to 400 degrees. Using a fork or knife, pierce sweet potatoes several times with a fork or knife (this will help them let out steam as they bake) then place directly on oven rack with a sheet pan underneath to catch any drippings. Roast for about 45 minutes or until tender then set aside to cool. You can place them in the refrigerator to speed up this process.
5. To make the pie:
6. Reduce oven heat to 375 degrees. Roll out chilled pie crust and place in a 9-inch pie pan. Remove excess dough from around sides of pan and crimp or style edges, as desired. Prick bottom of dough with a fork a few times then par bake for about 15 minutes then remove and decrease oven heat to 350 degrees. See notes about par baking below.
7. While the crust par bakes, process cooled sweet potatoes in a food processor until smooth. Add heavy cream, butter, eggs, bourbon, brown sugar, granulated sugar, nutmeg, cinnamon, and sea salt then or pulse until uniform, pausing to scrape down sides of bowl as necessary.
8. Spread filling into prepared pie crust. Return to oven and bake for about one hour and 10 minutes or until top of filling is firm to touch. Cool completely before slicing and serving.

Everyone should have a skincare routine that works for them. As you look at the products on the market, though, don’t neglect the one thing that’s right at your fingertips: your diet. Talk to your doctor if you have any concerns about making changes, and once you’re cleared, try a few recipes. Don’t be afraid to find alternative ingredients to truly make them yours.