It’s not Thanksgiving or Christmas without sweet potato pie! If you’re celebrating it, then this is the dessert. It’s incredibly tasty. A few weeks ago, my American hubby asked me if I would pleeeaaase make this. Alright, here you go! I gave it my own twist and it’s been approved! Now it’s your turn ;…
approx 20 min.
approx 40 - 45 min.
2 - 3 days in an airtight container in the fridge or for a maximum of 3 months in the freezer.
(pecan) pie tin
blender or food processor to mix (optional)
350 g / 3 cups wholegrain (spelt) flour
a pinch of sea salt
½ tsp baking soda
80 g / ½ cup coconut blossom sugar (or cane sugar)
100 ml / scant ½ cup water or plant-based milk
2 tbsp lemon juice
100 g / ½ cup coconut oil, melted
900 g / 2lbs sweet potato puree (about 2.5 lbs /1.2 kg sweet potatoes peeled and pureed)
100 ml / scant ½ cup maple syrup
60 g / ¼ cup coconut oil, melted (cooled!)
50 ml water (or oatmilk)
2 tbsp whole spelt flour
½ tsp vanilla (unsweetened)
½ tsp fresh ginger
1/2 tsp cinnamon
1/4 tsp ground nutmeg
a pinch of sea salt
View drops pure almond extract (optional but suggested)
Preheat the oven to 180ºC (350 Fahrenheit). Combine all the crust ingredients in a bowl and knead until a ball is formed. Grease the pie tin with a bit of oil and press the crust dough firmly into the bottom and sides. Then work on the filling. Beat the eggs well, then add the remaining ingredients and stir well (give it a few minutes in a food processor for the best result). Carefully transfer the filling to the pie shell, smooth out the top with a spatula (or the back of a spoon) and place it in the preheated oven for 40-45 minutes. Keep an eye on the pie as it bakes. The pie tastes best served warm, but you can eat it cold if you’d like. It’s delicious topped with a bit of coconut whipped cream or cinnamon ice cream (recipe on the website).
Laat me dan weten hoe je het vindt! Laat hieronder een reactie achter en deel jouw foto op Instagram met #powerfoodies en #renskroes. Enjoy!