Citrusy Sweet Potato Pie
Hello folks! Rita here. Christmas is only 4 days away, and now is the perfect time to share what we will be preparing for dessert over the holidays. We promised you guys a Sweet Potato Pie when we posted that yummy Cashew "Cheese" Log and Lentil & Olive Paté, and here it is! A life-changing pie that will get you guys craving sweets potatoes for dessert all the time. Making desserts with sweet potatoes (or pumpkins) is not something very common here in Portugal, but I started making versions of this recipe a little over a year ago and it soon became a regular. It's deliciously warming thanks to all the spices and it's not overwhelmingly sweet, despite the natural sweetness of the main ingredient. The addition of the orange and lemon juice and zest was something I felt was necessary: the tangy citrus flavour cuts through the richness of the whole dessert and keeps it super light.
I used to make this with store-bought vegan pastry (all hail the Lazy Queen!) until I realized I needed to come up with a healthy homemade crust recipe if I ever wanted to share this on the blog. It took me a while and a huge load of different flours, but I nailed it. And I might add that the "nailing" only took place thanks to one ingredient in particular: the blackstrap molasses. Man, does it add flavour! The final version of this crust came out delicious with the most amazing cookie-like texture and just the right amount of salt.
This pie is really quick to put together (cooling time aside) and it's definitely worth the shot. We've got absolutely no doubts that this dessert will blow everyone's minds during the holidays this year. We know this because, well – this baby doesn't usually live to see the sun rise on Christmas morning over at our house. Really, there isn't much left to say but to wish you all a Merry Christmas a very Happy New Year. Thank you from the bottom of our hearts for joining us for the first year (of many) of our food-blogging adventure. May the year of 2017 bring us all loads of peave, love and light! We'll be right here, making yummy plant-based foods.
CITRUSY SWEET POTATO PIE
15 minutes prepping + 2 hours inactive cooking + 2 hours cooling | serves 12 slices
INGREDIENTS
CRUST
1 1/2 cup | 150 gr. almond meal
1 1/2 cup | 150 gr. oat flour
1 tbsp arrowroot
2 tbsp blackstrap molasses
1/4 cup | 60 ml. coconut oil
1/4 tsp fine himalayan salt
FILLING
2 1/2 cups | 600 gr. natural sweet potato purée (3-4 medium sweet potatoes)
1/3 | 80 ml. cup coconut cream (thick top layer in the can of coconut milk after it's been refridgerated)
2 tbsp maple syrup
3 tbsp arrowroot powder
1 tbsp orange juice
1 tbsp lemon juice
zest of 1/2 an orange
zest of 1/2 a lemon
1 tsp cinnamon
1/2 tsp powdered ginger
1/2 tsp all spice
1/8 tsp nutmeg
1/8 tsp vanilla powder
SERVE WITH
coconut/soy whipped cream
sprinkle of cinnamon
sprinkle of lemon zest
STEP BY STEP
Start by gathering, preparing and measuring all of the ingredients. This will improve your dynamic in the kitchen.
CRUST
Add the almond meal, oat flour and arrowroot in the food processor before adding the rest of the ingredients.
Blend for about 1 minute or until a crumby dough has formed.
Scoop this mixture into a 8" / 21 cm pie pan lined with parchment paper.
Press the dough firmly and evenly on the bottom and sides of the pan.
Set aside while you prepare the filling.
FILLING
Roast 3-4 medium sweet potatoes in the oven set to 430ºF / 220ºC for about an hour or until that are completely cooked through.
Allow the potatoes to cool for a few minutes before add the potato (without the skins) into the food processor or high speed blender.
Blend until you get a completely smooth purée.
Measure 2 1/2 cups of the sweet potato purée and reserve the rest (you can freeze the leftovers!).
Combine all the ingredients for the filling in the food processor or high speed blender.
Blend until completely combined.
ASSEMBLY & BAKING
Pre-heat the oven to 375ºF / 190ºC.
Pour the filling into the pan and smooth the surface with a spatula.
Gently tap the pan on the counter to make sure there are no air bubbles in the filling.
Bake for 45 minutes.
Remove from the oven and allow to cool COMPLETELY.
After it's cooled, put in the fridge for at least 1 hour before serving.
WE HOPE YOU ENJOY!
Share the photos of your creations on Instagram with the tag #cocooncooksblog so we can see it! xo