Sweet potato pie

Why should pumpkin get all the fame and glory when it comes to pie? Sweet potato pie is a Southern comfort staple, whereas pumpkin has much more of a national flair around the holidays. You can easily substitute out the sweet potato for pumpkin, but I for one love the flavor and texture of the sweet potatoes.

1 Nutty Pie Crust recipe
2 cups (400 g) sweet potatoes, peeled, boiled and mashed
1 tablespoon butter or coconut butter, melted
2 large eggs
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
2/3 cup (160 mL) coconut milk
1 teaspoon apple cider vinegar
¼ cup honey (optional)

  1. Prepare pie crust as stated in Nutty Pie Crust recipe (recipe here).
  2. Preheat oven to 400°F (205°C).
  3. In a large bowl or food processor, mix sweet potatoes and butter. Add in eggs and mix until fluffy.
  4. Meanwhile, in a separate bowl, combine cinnamon, nutmeg, baking soda, baking powder and salt.
  5. Combine coconut milk, apple cider vinegar and mixture of spices to the bowl containing the sweet potatoes.
  6. Mix until fully combined. Add honey if desired.
  7. Pour contents into prepared pie crust and bake for 10 minutes at 400°F (205°C), then reduce heat to 325°F (165°C) and bake for 30 minutes or until set.

Do Ahead—Especially if you are making this pie for Thanksgiving or some other holiday, make your crust a day or two ahead of time and keep refrigerated until ready to use. It will make your to-do list that much shorter on your actual holiday! Come to think of it, make the whole thing a day or two before serving. It just lets all those flavors meld together.