Sweet Potato Pie

20151027_202009

This picture isn’t pretty, I apologize. HOWEVER, this pie is absolutely freaking amazing! At work my bosses got me a wonderful little gift: a ton of mini pie pans to bake up Holiday pies. For a baking (notably pie) obsessed being, I was maybe a little too excited to look at some aluminum pans. But to a baker like me, that is like a canvas to an artist or an empty journal to a writer. The thought of filling them makes me nearly giddy and brimming with positive energy.  Last week while I was turning around at work to fill up the baked goods, it struck me and I said to Jackie, “I want to make a sweet potato pie.”

Now seeing as I am a Universe, manifest believing, put it out there-attract it person, I jumped on making this pie a reality. Cue in Tuesday night. The dreary weather had me bored out of my mind. I sat cross-legged in my living room surrounded by a pile of books, journals, paints, canvases, pencils and sketch books. I had laundry going downstairs. I was at ease from just tidying up my apartment. Rumours was playing on my turntable. Something was missing. But what could it be? Ah smell. There is no tantalizing baked good in my oven, filling up my apartment with sweet homey smells. This had to change. Insert this pie going into the oven.

Next I needed a tester. Upon talking, I discovered my friend Heather had never had a sweet potato pie. Perfect! A taste-tester, plus time with one of my favoirte people? Score! Add a night snuggled into my couch, with Heather sitting opposite from me with a fresh slice of pie, chatting about life, love, and relationships. It may have been dreary outside, but my night and heart were kind of filled up.

Sweet Potato Pie

Crust:

  • 1/2 cup cashew butter
  • 1/2 cup Enjoy Life Chocolate Chips
  • 1 tsp cinnamon
  • 2 tbsp ghee
  • pinch salt
  • 1/3 cup coconut sugar

Filling:

  • 2 sweet potatoes
  • 1/4 cup coconut sugar
  • 1/4 cup honey
  • 1/4 cup coconut milk
  • 1 egg, beaten
  • 1/4 tsp vanilla
  • 3 tbsp ghee
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/8 tsp nutmeg

Let’s Make it Happen: I simply pulsed the crust ingredients in a food processor. Pat into a pie pan. Bake at 350 until it is a little golden. Remove and allow to cool.

Peel and chop sweet potatoes. Boil until tender. Strain.

For the filling puree it all again in the food processor. Pour and smooth into a the cooled pie shell. Bake at 350 for an hour or until a knife comes cleanly out of the center.

Note this would also be bomb with some pecans on the top, but I didn’t have any on hand.

Let it cool and set up. Slice and enjoy!

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