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)
- Prepare pie crust as stated in Nutty Pie Crust recipe (recipe here).
- Preheat oven to 400°F (205°C).
- In a large bowl or food processor, mix sweet potatoes and butter. Add in eggs and mix until fluffy.
- Meanwhile, in a separate bowl, combine cinnamon, nutmeg, baking soda, baking powder and salt.
- Combine coconut milk, apple cider vinegar and mixture of spices to the bowl containing the sweet potatoes.
- Mix until fully combined. Add honey if desired.
- 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.
