I made this pie for Thanksgiving. Don’t get me wrong, pumpkin pie is great, but sometimes you want more options for pie at Thanksgiving than the traditional one. I honestly can eat the sweet potato filling plain. In fact, there was a little left over and I did just that. It was a great sweet potato pudding in my opinion. I find this would make a great pie for Christmas dinner as well.
Sweet potatoes are loaded with beta carotene (a form of vitamin A). In fact, one medium sweet potato contains over 200% of the recommended daily value of vitamin A. They are also rich in the minerals manganese and copper, excellent for bone growth, and rich in vitamin C. Obviously we know that vitamin C is great during the cold/flu season.
Sweet potatoes also have a good amount of the B vitamins, and have over 20% of the recommended daily value for potassium and fiber. What’s not to love about them!! The beta carotene in sweet potatoes is more easily absorb able when paired with healthy fats. This pie contains coconut milk, a healthy fat, bonus!! They also have anti-inflammatory properties and may help to regular blood sugar levels.
Because sweet potatoes are already naturally sweet, this pie doesn’t need much sugar. I used brown sugar, but maple syrup would work as well. The crust was made from GF Gingersnap cookies, crushed and mixed with shredded unsweetened coconut and a little coconut oil.
I adapted the recipe from Whole Foods. I wanted to make it vegan friendly and GF so I changed some of the ingredients and used less sugar. I subbed out the eggs for ground flaxseed+water. I also added a little more spice.
My husband had never tried a Sweet Potato Pie before and he loved it!! My mom couldn’t stop eating it. I think we have a new favorite for Thanksgiving. 😉 Hope you all enjoy!!
- 2-3 large sweet potatoes (about 2 lbs) *I used 2 large
- ¾ c canned coconut milk
- ½ c brown sugar or maple syrup
- 3 Tbs ground flaxseed + 9 Tbs water
- ¾ tsp ground cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground cloves
- ¼ tsp sea salt
- 1¼ c GF gingersnap cookies, ground
- ⅓ c shredded unsweetened coconut
- 3-4 Tbs coconut oil, melted
- Heat oven to 400 degrees and bake sweet potatoes for about 1 hour or until very tender.
- Let sweet potatoes cool slightly.
- Reduce oven to 350 degrees.
- Meanwhile make crust: stir together cookie crumbs, shredded coconut and oil in medium mixing bowl, until ground cookie is well moistened.
- Press into a 9 inch pie dish and bake for 10-15 minutes or until golden brown (on 350 degrees).
- Let cool slightly.
- Peel potatoes and put fleshy part in a food processor or high powered blender and process until smooth.
- Add remaining pie ingredients and process until well combined.
- Pour onto crust and bake for 45-50 minutes, or until just set in the middle.
- Let cool and then store in the refrigerator until ready to serve.
- Enjoy topped with coconut whipped cream.
Some of you wanted the recipe for my Almost Raw Pumpkin Pie, both vegan and gluten free. I made this for Thanksgiving dinner as well. I could have ate the crust all by it’s self it was that good. Here’s the recipe for that as well.
Until Next Time Be Whole and Be Fit