My love of yams runs deep. They are comfort food to me. Savory or sweet, it don’t matter. Whether it’s dinner or dessert, yams are definitely one of my favorite veggies. And just in time for the holiday, I am sharing with you my favorite way to eat them: Sweet Potato Pie.
As soon as the weather turns cool, I get baking fever. My mind constantly dreams of recipes and ideas to whip up in the kitchen. My family gets to sample many treats and baked goods along the way. And that’s OK with me. The ingredients I use are wholesome and nutritious. The baking I do incorporates divine flavor with nutrient-dense goodness. Many of the goodies I make can be served for dessert or as a meal. There are many mornings when I serve leftover baking experiments for breakfast, with a big scoop of homemade RAW yogurt or coconut cream.
Yams are especially fun to bake with because not only are they scrumptiously sweet, but they are also loaded with essential vitamins and minerals like Vitamin A, B, and C, as well as calcium, manganese, iron, potassium, and copper. They contain approximately 30% of your daily vitamin C requirements.
And like I said before, just in time for the holidays, you can enjoy the gifts of these deep orange treasures. Not sure if I have mentioned it before, but I have a thing for pie. And this pie is the pie of all pies in my book.
I make this pie often in the cooler months. I actually serve it with dinner as a side dish. I didn’t grow up eating this pie, but I hope that my kids will look back and remember with fondness the savory sweetness of this lightly spiced pie. It’s versatile. It goes well with just about anything. And you can eat it for breakfast, lunch, dinner, or dessert.
You will notice that I make this recipe with sweetened condensed coconut milk. It is a great healthy alternative to commercial condensed milk. And it changes this pie from a great pie to an extra-ordinary pie. If you don’t want to make this, you can just use full fat coconut milk and add a bit of honey or maple syrup to it. It will still be amazingly delightful.
Hope this fall season finds you all warm, happy, and healthy.
Warmly,
Katja
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PinIngredients
- 2 cups cooked sweet potato puree
- 3 eggs
- 2/3 cup sweetened condensed coconut milk (here’s my recipe)
- 2 TBS coconut oil (like this), butter or ghee (like this), softened
- 1/2 tsp cinnamon powder
- 1/2 tsp allspice powder (like this)
- 1/2 tsp ginger powder
- 2 pinches of clove
- 1/2 tsp celtic sea salt (I use this one)
FOR CRUST:
Instructions
- Prepare crust by preheating oven to 350’F and placing a large baking sheet in the oven to heat up.
- Process hazelnuts in food processor until resembles a course flour. Then add in rest of crust ingredients and pulse until well combined.
- Press mixture into glass pie dish and bake for 12 minutes to firm up a bit. You will not see much of a color change in the crust. Allow to cool completely.
- To make pie filling: Preheat oven to 400’F. Be sure the large baking sheet is still in there.
- With a hand blender, combine sweet potato puree and eggs until smooth and creamy. Add rest of ingredients and mix again until well incorporated. Be mindful not to over-process as the sweet potatoes can get pasty and sticky.
- Pour into cool, prepared pie crust and place onto hot baking sheet in oven. Bake for 10 minutes on 400’F , then turn oven down to 325’F and bake until set, about 40-45 minutes.
- Allow to cool slightly then place in fridge to cool completely. Serve as is or garnish with coconut cream or whipped cream. ENJOY
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Melissa says
November 19, 2013 at 2:22 pmHi! I’m making this pie for a Thanksgiving dinner this week, and I was wondering how far ahead it can be made. Any experience with making it a few days before?
Katja says
November 19, 2013 at 3:02 pmThis pie has only lasted 2 days at my house as we all love it. But it definitely will stay good for a couple days at least. Let me know how it turns out. This is my favorite pie. 🙂
Cara Marino says
September 26, 2017 at 9:26 amSo so good! The weather just turned and I had to search for my favorite pie recipe from Last year 🙂
★★★★★
Katja Heino says
September 26, 2017 at 9:55 amYay! I am so happy to hear that. I was just thinking how I need to start making some fall pies. 🙂
Katy says
October 3, 2017 at 1:07 pmHey there, would it work just as well if I processed some pecans into a meal and used then in place of almond meal in the crust?
Katja Heino says
October 4, 2017 at 1:51 pmI haven’t tried it with pecans but did it with hazelnuts once. I’m sure it would be delish! 🙂
Donald Gloud says
October 29, 2017 at 6:01 pmHow is it dairy free when you use eggs?
Katja Heino says
October 30, 2017 at 9:40 amHi, Donald. Eggs are not considered dairy. 🙂
chiara says
December 30, 2017 at 1:41 pmI probably missed it in my haste, but how many servings does this recipe make, please?
Katja Heino says
January 3, 2018 at 3:31 pmThis makes one standard size pie which can be cut into as many servings as you wish. 🙂
Miriam says
September 21, 2018 at 3:53 amWould it this pie work if I took out all the sweetener? The honey in the crust and the condensed milk?
Katja Heino says
September 25, 2018 at 11:48 amYou can definitely omit the sweetener in the pie and in the condensed coconut milk. It will have a totally different flavor. More like a savory pie. 🙂
Karen says
November 12, 2018 at 11:42 amI won’t be able to soak and dehydrate the hazelnuts. Not going to happen. Will it work okay if I omit this step? I do have the almond flour. 🙂
Katja Heino says
November 12, 2018 at 12:12 pmYes, totally fine! I just like to soak my nuts to reduce phytic acid. 🙂