This sweet potato pie recipe gives you all the deliciousness without all the junk.
Sweet Potato Pie is a staple for most American Thanksgiving celebrations. Second only to pumpkin pie, this delicious dessert is never ignored at the dessert table.
This recipe is a little different. I’m just beginning to convert my kitchen to my new style of clean eating. No, I’m not just getting started with clean eating, I’m ramping it up a notch. My doctor told me to cut all grains from my eating plan for a few months to see if it will help with some issues I’m having.
Now, I have to tell you, this is no small undertaking. In fact, I’m panicking just a little bit here. But the truth is, making this pie made me feel so much better about the whole thing. I can still enjoy a wonderful dessert for Thanksgiving while starting down this new road. And thankfully, I’m also a little excited to get started!
Oh, and don’t worry. I have a regular “grains-included” option as well as a crustless option for this recipe. So most of you should be covered for this one!
And in the mean time, I hope you will enjoy not only this pie, but the upcoming holiday season. Let’s make this the best year yet, shall we?
HOLIDAY PIE RECIPES
Please Note: This is a very soft pie. It will not “gel” totally like a pumpkin pie does. But it’s very, very good.
SWEET POTATO PIE RECIPE:
Sweet Potato Pie
- Stick blender
- 1 1/2 cups sweet potato puree (I made my own with baked sweet potatoes)
- 1/2 cup maple syrup
- 1 tsp. ground cinnamon
- 1/2 tsp. ground allspice
- 1/4 tsp. ground nutmeg
- 4 large eggs (whisked with a fork)
- 3/4 lb. raw cashews
- 10 medium medjool dates (pitted)
- 1/4 cup honey (or maple syrup)
- Preheat oven to 350 F.
- Combine all the filling ingredients in a large mixing bowl and blend until smooth. If you don't have an immersion blender, you may want to do this in parts in a food processor or regular blender. You want this well mixed.
- Blend in a food processor and press into your pie pan.
- Bake crust for 15 -20 minutes.
- Cool the pie crust a bit, and then pour the filling into the crust.
- Bake at 350 F. for about 1 hour and 15 minutes. Check the top of the pie and crust at the 30 minute mark and every 15 minutes thereafter to be sure you don't need to cover loosely with foil to keep things from getting too brown on top.
- Cool your pie enough to get it into the fridge and chill overnight (Or at least for 4 hours).