This 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.
- sweet potato, 4 cups, (2 medium), peeled and diced
- egg, 1, beaten
- arrowroot powder, 1 TBS.
- water, 1 TBS.
- almond butter, 1 TBS.
- vanilla, 1 tsp.
- maple syrup, 1/3 cup
- sea salt, 1/2 tsp.
- Preheat oven to 350 degrees.
- 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.
- 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.
- Blend the cooled potato with beaten egg, the arrowroot powder mixed with a tablespoon of water and the almond butter until very smooth.
- Add the vanilla, maple syrup, and sea salt.
- 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.