Sweet Potato Pie

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Almond butterThis is a rich tasting pie but using only a small amount of sugar and fat. I love the color and the secret hit of almond butter that lifts the flavor. This recipe is made with a nut crust for an easier take on pie making.

Almond butter enriches the custard

NUT-CRUMB CRUST: Enough to make one 9-inch crust

  • almonds, raw, 1 cup, (or pecans)
  • rolled oats, 1/2 cup
  • sea salt, 1/8 tsp.
  • vegetable oil, 2 TBS, safflower, corn, or canola oil
  • maple syrup, 1 TBS.
  • water, 2 TBS.

FILLING:

  • sweet potato, 4 cups, (2 medium), peeled and diced
  • egg, 1, beaten Sweet Potato steamed
  • arrowroot powder, 1 TBS.
  • water, 1 TBS.
  • almond butter, 1 TBS.
  • vanilla, 1 tsp.
  • maple syrup, 1/3 cup
  • sea salt, 1/2 tsp.
  1. Preheat oven to 350 degrees.
  2. Make crust by combining the almonds and rolled oats in a food processor and pulsing until a fine crumb is made. Combine with the remaining crust ingredients and mix well. Press evenly into a pie plate using your fingers to spread and press evenly. Pre-bake for 10 minutes.
  3. To make the filling, peel and dice the potato and cook in water barely covered, until tender—10-15 minutes. Reserve cooking water for a future soup stock.
  4. Blend the cooled potato with beaten egg, the arrowroot powder mixed with a tablespoon of water and the almond butter until very smooth.
  5. Add the vanilla, maple syrup, and sea salt.
  6. Pour filling into the pre-baked pie crust, and bake at 350 degrees for 25 minutes or until filling is set.

BONUS: Add 2 TBS. of bourbon or brandy to the potato mixture before baking

NOTE: Main photo shows pie made in a spring form pan, which is another easy way to make and present.

 

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