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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
- 2 cups cooked sweet potato puree
- 3 eggs
- ⅔ cup sweetened condensed coconut milk (here's my recipe)
- 2 TBS coconut oil (like this), butter or ghee (like this), softened
- ½ tsp cinnamon powder
- ½ tsp allspice powder (like this)
- ½ tsp ginger powder
- 2 pinches of clove
- ½ tsp celtic sea salt (I use this one)
- 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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Hi! 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?
This 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. 🙂