This past weekend I did something completely out of character… I baked a pie! Yep, you heard it here – I baked a sweet potato pie out of scratch. I was so proud of this pie that I barely ate any myself because I was too busy giving everyone else a piece to see how they liked it. Let me tell you something, it isn’t even hard to do and I’ll explain all the steps below. First I want to tell you that the hardest part wasn’t even making the pie, it was figuring out which pan I needed to bake it in – there were non-stick options, ceramic and all sorts of different pans.
Finally I chose a non-stick pan but have decided that I will buy a ceramic one as well so that I can have a choice as to how the pie will look in the end.
I also want to express how much I love sweet potato pie but haven’t been able to eat it with my new eating habits. Here is a much healthier version of the pie AND it still tastes SO delicious.
Sweet Potato Pie adapted from the Clean Food by Terry Walters cookbook.
Scrumptious sweet potato pie
1 ½ cup pecans
¼ cup chickpea flour
2 tablespoons canola oil
2 tablespoons maple syrup
pinch of salt
3 medium sweet potatoes
¼ cup maple syrup (or a little bit less – depending on how sweet you like it)
¼ cup rice milk or almond milk
¼ teaspoon sea salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 tablespoon vanilla extract
1 tablespoon arrowroot (found in the health food store near the gluten free flour)
1 teaspoon agar powder (found in the health food store)
Preheat oven to 350 degrees F.
Setup your steamer with water and cut up the sweet potatoes so they fit nicely in the pot. Steam potatoes until they are soft all the way through – may take about 15 to 20 minutes given the size of the potato. While they are steaming start preparing the crust.
Chop pecans in food processor until they resemble fine meal. Add chickpea flour and process briefly to combine ingredients. Add oil, syrup and salt and process until it forms dough. Lightly grease pie pan, add dough and press to form even crust – about ¼ in. thick. Pierce several times with a fork and bake for 12 minutes. Remove from oven and let cool.
When the sweet potatoes are soft and have cooled down begin to remove the skins. Place in cleaned food processor and add maple syrup, rice milk (or almond milk), vanilla, salt, cinnamon, nutmeg, arrowroot and agar powder. Process until smooth.
Pour filling into the cooled pie crust for about 50 minutes to 1 hour depending on your oven. The top should be lightly browned but be careful not to burn the crust! Remove from oven and cool completely on wire rack and serve at room temperature.
If you follow these directions you will definitely have an amazing pie. I wish you luck and please write any comments if you have any.