Sweet potato pie is one of those pies I remember tasting as a child. It was always so flavorful and moist; the perfect ending to a Thanksgiving dinner. As a child, I did not mind the extra sweetness. As an adult, I could do without. So her comes our version of this tasty dessert, with a twist.
Paleo. Gluten free. Grain free. Sugar free (yes, we went there). It is not dairy-free ’cause we love us some good quality eggs and milk and the nutritious fats they provide. Regardless, this pie was the bomb. We made it for a birthday for someone who doesn’t really eat desserts, or sugar at all for that matter, and it was a hit. This pie allowed you to taste all the spices and natural sweetness in the ingredients. You got to appreciate each texture and taste on a whole new level than what desserts usually bring. The crust was crumbly and nutty with a slight saltiness. The filling was spiced to perfection with just the right fluff. Whipped cream? As natural as you can imagine. Just cream, whipped with a touch of vanilla for flavor; no sweetener. Can you believe a dessert can actually be a dessert without being sweetened? Is this too hard core for you dessert lovers? We hope this recipe will prove otherwise.
What You’ll Need:
for the crust:
- 2 cups almonds or other nuts (we used what we had: 1c almond, 1/2c walnut, 1/2c brazil nut)
- 4 T grass-fed butter or coconut oil
- 1/8 tsp salt (just a dash)
for the filling:
- 3 small sweet potatoes (1 1/2 cups mashed), peeled and chopped into large chunks
- 2 pastured eggs
- 1/4 cup grass-fed, raw milk
- 1 tsp vanilla
- 1 tsp lemon juice
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp cardamom
- 1/4 tsp coriander
- 1/4 tsp ginger
- 1/8 tsp ground clove
for the whipped cream:
- 1 quart of heavy whipping cream (will make enough to cover pie and have extra)
- 1/2 tsp vanilla
What to Do:
- Using a steamer, boil a few cups of water and add your sweet potatoes to the steam pot. Steam until fork is inserted easily, about 10 minutes. Set aside to cool.
- Preheat oven to 350°. In a food processor blend together your crust ingredients until chopped well and malleable. Press onto the bottom of a 9×9 inch pie pan and bake in preheated oven for 10-15 minutes or until slightly golden. Turn the heat up to 400°.
- Mash together your cooked sweet potatoes with the rest of your filling ingredients. Make sure your sweet potatoes are not hot or they will cook the egg.
- Once your crust is cooked, remove from oven and add the sweet potato filling, spreading evenly with the back of a spoon or rubber spatula.
- Bake your pie in the 400° oven for 10 minutes. Turn the oven back down to 325° and bake for 30 minutes or until it no longer giggles when moved.
- Whip your heavy cream with 1/2 tsp vanilla with a hand blender until peaks form when you lift up, about 10 minutes.
- Top your cooled sweet potato pie with whipped cream and serve sprinkled with more cinnamon and a drizzle of maple syrup if you so desire.
Thank you to the Roasted Root for the spice inspiration!
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