As it happens, I was already more than half way through mixing all the ingredients together until the shock sunk in. Cooking’s worst nightmare —a missing ingredient. No canned pumpkins. Out goes the pumpkin pie recipe I was looking forward to. But this is a happy, delicious story too. Give these a go for a snack, or even breakfast.
I love sweet potatoes and the high fiber content is a healthy bonus. Sometimes they can be a meal on their own. Turn them into a pie and it is some other level. When I run out of canned pumpkin puree, I make sweet potato pie instead because somehow there are always sweet potatoes around the house. The recipe is almost exactly the same as the Vegan Coconut Pumpkin Pie except for the crust. You can pour the sweet potatoes through a cheesecloth or a sieve to remove the pulp for a smoother texture. But that’s where all the good stuff is! The sweet potatoes can be cooked any way, I prefer to do so by using the rice cooker to steam them.
Sweet Potato Pie
Yield: 1 pie or 16 square pieces
1/4 cup brown sugar
1/2 cup raw almonds
1/2 cup raisins
1 cup oats
1/3 cup maple syrup
pinch of cinnamon
pinch of salt
1. Blend together all ingredients until a crumbly mixture begins to form.
2. Press the mixture into a baking pan or pie pan firmly.
3. Bake for 10 minutes at 350 degrees F and let it cool.
2 1/4 cup cooked sweet potato, mashed (excludes the skin)
1/3 cup brown sugar
1/4 cup coconut cream
1/4 cup maple syrup
2 tsp vanilla
2 tbsp tapioca starch (or cornstarch)
1-2 tsp cinnamon
a pinch of each: nutmeg, cloves, dried ginger and allspice
1. Combine the Sweet potato, brown sugar, coconut cream, maple syrup and vanilla. In another bowl mix together the tapioca starch, and spice, add to sweet potato mixture.
2. Pour the filling onto the crust and smooth out with a spatula.
3. Bake at 350 degrees F for 40-45 minutes. When it is completely cooled, refrigerate for at least an hour before slicing. Store left overs in the fridge.