Oh sweet potatoes…
Let me count the ways that I love you.
You see, if you made me eat this sweet potato pie every day for the rest of my life…
You would absolutely not hear me complaining.
That is just how much I love this dessert.
This is the perfect dessert for your fall dinner parties. I know it’s a lot of ingredients and steps, but the end result is soooo worth it. Even Mr. Peaches was googly eyed over it.
I made it more into a “tart” form which makes for easy cutting and serving, but if you want to turn it into a deep dish pie, you could double the crust and the filling, use a deep dish pie pan, and bake it longer.
For the crust, I slightly adapted a delicious gluten-freeΒ honey graham pie crust recipe from DanielleΒ (thanks Danielle!), but feel free to substitute your favorite pie crust recipe if that suits your fancy.
And if you want to make it totally dairy-free, you could substitute equal parts chilled coconut cream (the stuff that rises to the top of the can when you put it in the refrigerator), and I think it would be equally delicious.
But for now I think the way we’ve served it up is juuuuuust right.
The leftover pie is also great for breakfast, but I wouldn’t know anything about that…
Enjoy!
Sweet Potato Pie (gluten-free, primal)
Crust slightly adapted from Tropical Traditions Blog by Danielle WalkerΒ (Thanks Danielle!)
Filling adapted from Real Simple Magazine, November 2011
Makes 1 tart-sized pie*
*This is enough for a thin pie in a 9-inch tart pan. To make a deep dish pie, double the crust and the filling recipe.
*Tip: Crust and filling can both be prepped a few days ahead of time and kept in the refrigerator until ready to bake.
Crust (or substitute your favorite pie crust recipe):
- ΒΌ cup blanched almond flour
- Β½ cup + 2 Tbsp.Β coconut flour
- ΒΌ teaspoon sea salt
- ΒΌ teaspoon baking soda
- 1 tsp. ground cinnamon
- ΒΌ cup coconut oil, plus more for greasing the pan
- ΒΌ cup good-quality honeyΒ (I used a light amber raw local honey.)
- 1Β large egg
- 1 teaspoonΒ vanilla extract
- You’ll need: 9-inch tart or pie pan, stand mixer or hand mixer, wax paper, and foil
Filling:
- 3 medium sweet potatoes (you’ll need 2.5 cups worth)
- 1 cup heavy cream (I used Organic Valley pastured heavy cream.)
- 4 Tbsp. good-qualityΒ honey (I used a light amber raw local honey.)
- 2Β large eggs
- 3/4Β teaspoonΒ cinnamon
- ΒΌ teaspoon ginger
- ΒΌ teaspoonΒ nutmeg
- Pinch ground cloves
- ΒΌ teaspoonΒ sea salt
- You’ll need: food processor
For serving:
- 1 cup heavy cream (I used Organic Valley pastured heavy cream. You could also substitute chilled coconut cream.)
- A littleΒ honey or sugar
- Drop of vanilla extract
- Drizzle of good-quality maple syrup
- You’ll need: a stand mixer or hand mixer
- Heat oven to 400Β° F. Place sweet potatoes in the oven and bake until very tender, about 60 minutes. Let cool, then halve and scoop out the flesh (discard the skins), and measure out 2 cups worth.
- Reduce oven to 350Β° F.
- To make the crust, mix the almond flour, coconut flour, sea salt, baking soda, and cinnamon in a medium mixing bowl. Soften the coconut oil and honey in a small bowl in the microwave for 15 seconds. Whisk in the egg and vanilla to the coconut oil/honey mixture. Pour the wet ingredients into the dry, and mix until combined.
- Lightly grease a 9-inch tart or pie pan with coconut oil. Using your fingers and a piece of wax paper, press the dough evenly into the bottom and up the sides of the pan. Bake for 6 minutes at 350Β° F, until very lightly golden brown. Cool completely in the refrigerator or freezer (about 20 minutes), while you make the filling.
- In a food processor, add the sweet potato flesh, cream, honey, eggs, cinnamon, ginger, nutmeg, cloves, and the salt and process until smooth (do not overprocess). Pour the mixture into the cooled crust, but do not overfill. You may have some filling left over depending on the size of your pan.
- Tent the pie lightly with a piece of foil if using gluten-free crust (this prevents the edges of the crust from burning), and bake at 350° F until set in the center, about 50 minutes to 1 hour. Don’t fuss with the pan while it’s in the oven or you’ll smudge it. Let cool completely, about 2 hours at room temperature. Serve immediately or refrigerate for up to 2 days. Carefully remove pie from tart pan before serving, if desired.
- To make whipped cream, beat 1 cup chilled heavy cream (or substitute coconut cream), a few drops of honey or sugar, and a drop of vanilla extract on high speed with a mixer until soft peaks form. You may make this ahead of time and store in refrigerator. Serve with pie. Top with a light drizzle of maple syrup.
Β xoxo,
