I took Ben to a family Gratitude Dinner on Saturday, and we made a purple sweet potato pie as our contribution. It turned out the weirdest color, but it was delicious!
We used the Glutino pie crust mix instead of the crust suggested by this recipe from Paleo Cupboard (because almond flour is really expensive), but the filling is basically the same. This is a great, not-too-sweet pie!
1 pound of sweet potatoes (any kind), cooked
1/2 cup coconut oil, ghee, or butter, softened (I used mostly butter and some coconut oil)
1/2 cup raw honey
1/2 cup almond milk or coconut milk
2 large eggs
1 tsp cinnamon
3/4 tsp nutmeg
1/2 tsp salt
1/4 tsp ginger
1/4 tsp cardamom
2 tsp vanilla extract
Make your crust from whatever recipe you choose and preheat your oven to 350.
Bake or steam/boil your sweet potatoes until soft. I was running short on time, so I boiled them.
A weird side note about Japanese sweet potatoes: when you boil them, the water turns dark green!
It took about 25 minutes until they were soft. Once they’re soft when poked with a fork, drain them and let them cool. (Unless you don’t have time, then rinse them in cold water until you can handle them).
Once they’re cool enough to touch, pull the peels off, put them in a bowl, and mash them to get most of the way to smooth.
Add in the spices as you mash, it gets them nice and integrated.
Once you feel it’s as smooth as you can get it with the masher, grab a hand mixer or immersion blender. Plain old sweet potato mash is hard to blend, so add the butter/ghee/coconut oil and the honey, blend a little bit, and then add the eggs and coconut/almond milk and blend for a long time. It might seem that it will never get smooth, but it will!
The original recipe said to bake for 55-60 minutes, but I think my pie only needed about 45 before the toothpick came out clean. So keep an eye on your and don’t over-bake it! Every oven is different.
This pie is great with some whipped chilled coconut cream on top!