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This recipe brings back memories of when Greg & I were living in New York City. We had just received our artist visa after a whole year of paper work, and sometime in September of 2018, we ended up moving from a small and sunny island in the Mediterranean – to the Bronx. We moved in with our friend Chris for a few months, and so when he asked me to make him this sweet potato pie recipe from frommybowl , I had to oblige. It was the perfect time to make such a recipe, as we were approaching autumn, and this pie truly is autumn in pie form!
I was pleasantly surprised with the simplicity of the ingredients and how healthy the recipe is compared to other dessert recipes. The crust – a simple combination of pecans, oats, flax seeds, and salt. Genius! Great for those who are oil free and gluten free. The filling is made with delicious sweet potatoes, syrup, cinnamon, and agar agar powder. Agave syrup is on the list of ingredients, but if you think about it, the recipe only calls for 1.2 a cup for the entire pie. Not bad!
Agar agar powder is a must in this recipe as it will thicken the sweet potato filling once baked. This pie is also gluten free as well for those who are gluten sensitive. Just make sure that the oats you are using are in fact gluten free.
This is another great one for the holidays star seeds, whether you’re celebrating thanksgiving or Christmas, this pie will most definitely warm your hearts with the holiday spirit! Don’t forget that you can get creative and decorate your pie any way you like. I decided to pipe some coconut cream on to the pie as well as add some chocolate shavings in the centre. If you want to pipe some coconut cream on to the pie you have to make sure that the coconut cream is 80 percent coconut, or at least thick enough that you can add it directly to your piping bag without any thickening agent.
Ingredients:
Crust:
1 cup pecans
Pinch of salt
2 tbsp ground flax seeds in 5 tbsp water
1 cup oats
Filing:
2 medium sized sweet potatoes
3 tbsp agar agar powder
Pinch of salt
2 tsp cinnamon
1/2 cup syrup of your choice
Before we get into the recipe you need to do two things; cook the sweet potatoes, and make your flax egg by combing the ground flax seeds and water. Let that sit for 5 minutes or so. You can cook your sweet potatoes any way you like. you can steam them, boil them, or bake them. I myself love to use my steamer and so I peel the sweet potatoes and chop them up in to small pieces and place them in my steamer.
No we can start the recipe. To your food processor add all of the crust ingredients and process until combined and until you get a sticky dough consistency. Place the crust into a nine inch round baking form lined with parchment paper, and press the crust down until it is evenly distributed. Now all you have to do is add the pie filling and with a spoon or spatula make sure that the filling is evenly spread and place the pie in the oven for 35 minutes at 180 degree Celsius. Remove from the oven and let it cool completely before decorating. Once cooled pipe on the coconut cream and sprinkle some shaved chocolate on to the middle of the pie.
Enjoy!
