Sweet Potato Pie

Posted by on Dec 10, 2010 in American, desserts, Recipes | No Comments

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My first experience with sweet potato pie was less than a month ago. The hubs surprised me with a trip to Chicago to celebrate our 5 year wedding anniversary. Hurray! We did a vegan culinary tour and landed ourselves at Vegetarian Soul East (it’s vegan actually, and soul food!!!) It was there with my sweetums, whom I love, that I fell in love with sweet potato pie. Awe… Barf.

Anyway, I will be writing about my Chicago vegan dining experiences soon, but in the meantime, here is my version of Sweet Potato Pie (it actually tastes better if you say “peyhhhhh”)

Crust Ingredients:

1 1/4 cups raw pecans
1/2 cup raw walnuts
1/3 cup brown rice flour
2 tbsp sunflower oil
2 tbsp maple syrup
1/4 tsp sea salt

Preheat the oven to 350 degrees F.

First you’ll wanna bake the potatoes. This way the potatoes will have time to cool while you are preparing the crust. Wash your taters, poke ‘em a few times with a fork, and wrap them in aluminum foil. Stick them in the oven to bake until they are soft, about 40 minutes or so. Unwrap your potatoes and allow them to cool before handling.

To make the crust, process the nuts in a food processor until finely chopped. Add in the flour and pulse several times to combine. Add in the oil, syrup, salt and pulse several more times until the mixture is well combined.

Lightly grease (with soy butter or oil) a 9-inch pie dish and pour in the crust mixture. Press it down into the bottom of the dish and up along the sides to form the crust.

Poke a few holes into the bottom of the crust to allow it to vent. Bake for about 10 minutes, then set aside to cool before pouring in the filling.

Pie Filling Ingredients:

4 medium size sweet potatoes
1/4 cup plus 1/8 cup maple syrup
1/4 cup soy milk
1/4 cup coconut milk
1 1/2 tbsp vanilla extract
1/2 tsp almond extract
3/4 tsp cinnamon
1/4 tsp plus 1/8 tsp nutmeg
1/2 tsp sea salt
1 1/2 tbsp arrowroot powder
1 1/2 tsp agar powder
1/4-1/2 tsp orange zest

Once the potatoes have cooled enough, peel them and cut them into chunks. Place the potatoes into a food processor and process until they are smooth. Add in all of the remaining ingredients and process until well combined.

Pour the filling into the pie crust and spread it evenly, smoothing over the top with a spatula. Wrap some aluminum foil from under the pie dish, up along the sides and cover just the crust. Leave the filling exposed. Bake the pie for about an hour, but check on it after about 45 minutes (all ovens bake differently.)

Remove the pie and allow to cool completely before serving (this way the filling holds together.) I actually prefer to refrigerate mine before eating. I also like to garnish it with a handful or so of pecans, either raw with a little maple syrup drizzled on top, or lightly toasted in a skillet with a bit of soy butter, brown sugar and sea salt.

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