It’s not every day I see purple sweet potato in a shop. And when I see it I always buy it! Maybe because I am so attracted to this amazing rare colour, I always feel that I want to make something beautiful from it.
So, this time was no exception. When I saw these purple sweet potatoes at the shop, I knew I had to get them. They have such a beautiful purple colour, delicious flavour and they are very healthy too.
I didn’t have to think for too long about what to do with them, because my whole family (well, including myself) simply wanted something sweet. We are trying to fight this sweet addiction since sugar doesn’t do any favour to our bodies and we have already massively reduced amount of sugar we use in the house ( on a regular day we actually use none), but occasionally our sweet teeth are asking for some treat, so here I was, baking a pie but a healthy one 🙂
The cinnamon and other spices add a nice flavour to the crust and I think it goes really well with the sweet potato. And when the pie is baked and ready to eat – I love to have it with a coconut whipped cream but you are more than welcome to have it with an ice cream, custard, or whatever you prefer really.
And of course, if you cannot find a purple sweet potato, you can always use just a regular orange coloured one.
Here is the recipe.
- 9 inch (23 cm) pie pan
- 1½ cups gluten free flour (I used Doves Farm Gluten Free Flour)
- 3 tablespoons brown or coconut sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon allspice
- pinch of sea salt
- 1/2 cup organic butter or coconut oil
- 2 tablespoons molasses (if you don't have them, just add 1 more tablespoon of sugar)
- 2-4 tablespoons cold milk (dairy or nut milk)
- 900 g purple sweet potato, peeled and cut into chunks
- 3/4 cup canned organic coconut milk
- 1/2 cup maple or agave syrup ( make it sweet to your liking)
- 1½ tablespoons tapioca or arrowroot starch
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1 teaspoon sea salt
- 1 can of coconut cream ( I used the organic coconut cream from "Waitrose Cooks Ingredients" range)
- 2 tablespoons icing sugar
- In a bowl, combine flour, sugar, salt, cinnamon, ginger and allspice.
- Using a fork, food processor or simply hands, add butter and molasses and mix until mixture is crumbly.
- Gradually mix in milk, until dough comes together. Amount will depend on your flour, it can usually be between 2 to 4 tbsp.
- Make sure it's not sticky and add a little more flour, if needed, to make a soft dough which doesn't stick to your hands too much.
- Shape the dough into a ball and cover with plastic wrap. Place into the fridge for 20 minutes to chill.
- Bring a pot of water to a boil, add the sweet potato and boil for 10 minutes. Drain it and put them in a food processor.
- Add the rest of the ingredients and blend on high speed until everything is mixed well and looks smooth.
- Take the chilled dough out of the fridge, roll it between two sheets of parchment paper (it makes it easier to transfer it to the pie pan). Roll the dough between the paper into a ¼-inch (about 7 mm) thick circle. Flip the rolled dough into the pie pan and remove the parchment paper. Carefully spread the dough inside the pie dish making sure you have enough dough to form the sides and edge of the crust, so it will accommodate all the filling.
- Taste the pie filling before you add it to the crust and, if you'd like it sweeter, add some more maple or agave syrup.
- When you’re finished shaping the crust in the pie plate, put it in the oven and bake at 170-180 degrees C for 8-10 minutes.
- Take it out and pour your sweet potato pie filling into the crust and bake at 170-180 degrees C for another 45 minutes or until filling is firm and a toothpick comes out clean.
- Remove the pie from the oven and let it cool completely before serving it.
- Leave the can of coconut cream in the fridge overnight to make sure it's very cold.
- Put the cream in a bowl and add the sifted icing sugar. Using electric mixer, beat the cream with sugar for 2-3 minutes. Serve on the top of your pie.
- Use a plain flour, not a self rising one.
- You can use a regular orange coloured sweet potato instead.