Sweet Potato Pie

Sweet Potato Pie

Baked Sweet Potato Pie

My brother and I both have some food sensitivities and this Thanksgiving I thought I would experiment with a variation on the traditional pumpkin pie. No white flour, no processed sugar, no dairy. Is it possible? Yes! The result is a pie that looks, smells and tastes great!

The first challenge was finding a healthy crust (no butter and no white flour). After a little research and thought, I decided on coconut oil and rolled oats that I pulverized in our food processor. Next I needed to figure out what to do for the filling. Sweet potatoes tend to be naturally sweeter so that became the base for my pie instead of pumpkin. Despite this some added sweetness was still needed, but what? We decided against honey due to the hot temperature of baking the pie. Dates came to mind and ended up working really well. We both can’t have dairy, so instead of milk, I used coconut milk. It was fun to play with this recipe and end up with something so tasty and at the same time so much healthier than the typical holiday pie!

Below are more details on the ingredients and what I did to create this pie.

Crust Ingredients:

Sweet Potato Pie piece

Sweet Potato Pie piece

  • 2 cups rolled oats, pulverized in a food processor
  • 3/4 cup coconut oil
  • 1/2 tsp. salt
  • 4 Tbsp. cold water

Pie Ingredients:

  • 1 lb. sweet potato (1 huge one or 2 small/medium ones), cooked and peeled
  • 6 dates, cut into chunks and soaked in hot water
  • 1/2 cup coconut milk
  • 2 – 3 eggs (I used two, but three would be good, too)
  • dash of vanilla
  • 1 1/2 tsp. cinnamon
  • 1/2 tsp. all spice (we didn’t have any, so left out, but want to add next time)
  • 1/2 tsp. ginger
  • 1/4 tsp. cloves (optional)
  • dash of nutmeg
  • dash salt

Directions:

  1. Preheat oven to 350.
  2. Cook sweet potatoes. I cut them into chunks and boiled them until soft – about 15 – 20 minutes. Then let cool to about room temperature.
  3. While sweet potatoes are cooking, make the crust: pulverize the flour and then cut the coconut oil into it. Add the cold water once spoonful at a time until it can  all be pressed together into a ball. Take half the ball and press into a 9″ pie plate to create a thin layer of crust. (Save other half of dough for another pie.)
  4. Cut the dates and soak them in hot water for a couple minutes. Poor off the water.
  5. In food processor blend the coconut milk and the date pieces until dates are well incorporated.
  6. Add cooked potatoes, eggs, spices, vanilla and salt and blend well.
  7. Pour into unbaked crust and then bake for about an hour until golden brown on top and crust has browned nicely.
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About Maya

Health Coach, Spirit Coach, intuitive cook, cooking teacher, energy healer, Jin Shin Jyutsu practitioner, soccer player, lover of life...
This entry was posted in Desserts, Health Related, Recipes and tagged , , , , , , , , , . Bookmark the permalink.

3 Responses to Sweet Potato Pie

  1. Cool stuff Maya, Thanks for making the effort and put some good thoughts into our consciousness!! Have a GREAT Holiday!!!!!

  2. lynnieb0521 says:

    Hi Maya. This sounds great. I can’t wait to try it. Can raisins be used instead of dates? If so, how much would you use? Also, do you have the nutritional statistics on this recipe? Thank you.

    • Maya says:

      Hi Lynn,
      You could certainly try using raisins instead, but it may not be as sweet or the consistency may change slightly. If you try it with raisins I’d love to hear how it turns out.
      Sorry, but no I don’t have the nutritional statistics for it.
      Best wishes,
      Maya

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