Friday, February 27, 2015

Sweet Potato Pie

With a Canadian friend leaving to go back to the States, I thought I'd make my version of pumpkin pie, a sweet potato pie for her farewell. The cinnamon and ginger spice aromas wafting through the house, I couldn't wait to have a slice.

I thought I'd also follow the current food fads and make a paleo sweet potato pie. The filling is rich, smooth and thick served with a delish date almond pie crust and yoghurt. It is on the light side of sweet but the maple shards and extra maple add that extra hit of sweetness if need be.  With a nod of approval from my American friends, I think this one's a winner.

Serves 6-8


Sweet potato filling
500g sweet potato 
400mL coconut milk
200mL water
10 dried dates
1 tsp vanilla extract
50g unsalted butter 
260g almond meal
I egg white
pinch of salt

Spice filling
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1 tsp ground ginger
finely grated zest of half an orange
60mL (1/4 cup) maple syrup
2 eggs and extra yolk

Shards for decoration
40g (1/4 cup) seed mix (I used sunflower kernels and pepitas)
1 tbs maple syrup
Dollop of Greek yoghurt


1. Preheat the oven to 180 degrees Celsius 

2. Grease a 24cm quiche pan with butter

3. Place sweet potato, coconut milk and water in a on over medium low heat and simmer for 25 mins or until soft. Cool

4. Whizz dates in the food processor until finely chopped.

5. Combine dates with almond meal, vanilla, butter, 1 egg white and a pinch of salt. 

6. Press mixture into the base and sides. Prick base with a fork. Then bake for 15-20mins until dry. 

7. Whizz sweet potato mixture, spices, zest and 60mL (1/4 cup) maple syrup in a food processor. 

8. Add remaining 2 eggs and yolk and whizz to combine. Pour filling into base. Bake for 45 mins or until just set

9. Toss seeds in remaining 1 tbs maple syrup. Bake on a baking paper lined baking tray for 8-10mins until golden. Cool then break into shards

10. Top pie with yoghurt, shards of seeds and extra maple syrup. 

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