I am feeling quiet as I right this post. It's been an exhausting week, and I don't feel as wordy as usual at the moment. So, here's the basics:
- I'm absolutely happy to be almost completely unpacked in my new wonderful home. I moved last weekend, and I now live with two awesome housemates and their dog in their wonderful home. We share a HUGE beautiful kitchen, I have a wonderful room, and the rest of the house is a dream come true. I'm a lucky woman. Oh yeah, and they have chickens. YES! Expect photos sometime.
- I am thankful for my new home.
- I am thankful for sweet potatoes.
- This pie is tastes totally awesome (my new housemates agree) and you WILL want to make it for Thanksgiving dinner. Or for anything, really.
- You'll want to eat the whole pie.
- You should not feel guilty eating more than one slice, although eating the whole pie may be overkill.
- This is my first recipe submission for this month's SOS Kitchen Challenge (hosted by Ricki from Diet, Dessert, and Dogs and me). This month features sweet potatoes and has two great giveaways! Check out this post for all the details, read the SOS rules, and to enter a recipe of your own. You can peruse all the recipes at for this month's SOS Challenge in the Linky at the bottom of this post, and can enter a recipes there as well.
- Check out my Gluten-Free, Allergy-Friendly Thanksgiving Recipes post for more tasty recipe ideas for your holiday meal this Thursday.
- If you prefer a pumpkin pie, check out my recipe for Gluten-Free Vegan Pumpkin Pie with Crunchy Crust, which is very similar to this recipe and has the grandma seal of approval.
Okay, on to pie...
Happy Sunday. xo
Sweet Potato PIE with Seedy Amaranth Crust
Don't be intimidated by the long recipe - this pie couldn't be easier to make! Plus, it is totally allergy-friendly - it is soy-free, egg-free, dairy-free, nut-free, refined sugar-free, corn-free, potato-free, and gluten-free. What this pie lacks in allergens it makes up for in incredible flavor! The filling is richly spiced and so flavorful, and the crust is delicious. The crust, featuring toasted seeds, is more like a graham cracker crust than a traditional pastry crust. It has a rich, nutty flavor, a nice texture, and is incredibly easy to make, much easier than gluten-free, xanthan gum-free pastry crusts. For a unique crunch, add whole amaranth grains to the crust - or leave out, if you prefer.
yield: 1 9" pie
3 cups sweet potato puree (from about 2 1/2 pounds cooked sweet potatoes, roughly 3 large)
6 large medjool dates, pitted
1 cup canned organic coconut milk (Native Forest or Thai Kitchen are both excellent)
4 tsp melted coconut oil (or other neutral-tasting oil)
40 drops stevia liquid (plain, vanilla, cinnamon, or English toffee flavor)
2 Tbsp arrowroot starch/flour
1 tsp agar agar powder (NOT flakes) or 1 tsp unflavored plain powdered gelatin (note: gelatin is not vegan)
1/2 tsp sea salt
1 tsp GF vanilla extract or flavoring
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/2 c raw sunflower seeds, lightly toasted
1/2 c raw pumpkin seeds, lightly toasted
1/2 c arrowroot flour/starch (or substitute teff flour, if desired)
1/2 c amaranth flour (Nu-World Foods or Bob's Red Mill are good)
optional: 1 Tbsp whole amaranth grains (or teff grains)
1/2 tsp cinnamon
1/8 tsp salt
3 Tbsp melted coconut oil (or other neutral-tasting oil)
2 Tbsp cold water
5 drops stevia liquid (plain, vanilla, or English Toffee)
Bake the Potatoes
Heat oven to 400º F. Scrub potatoes well, prick a few times, and wrap in aluminum foil. Bake for about an hour, until soft. Remove from oven, unwrap, and let cool. Reduce oven temperature to 350º F.
Soak the Dates
While the sweet potatoes are baking, chop dates (removing pit) and soak pieces in 1/2 cup warm water.
Make the Crust
While the sweet potatoes are baking, heat a heavy bottom saute pan over medium heat, then add pumpkin and sunflower seeds. Toast until fragrant and lightly golden, just starting to pop. Remove from heat, transfer to a cool pan or plate, and let cool slightly.
Grind cooled nuts and seeds in a blender or food processer until finely ground (a few chunks are okay). Mix together ground seeds, arrowroot, amaranth flour, amaranth grains, cinnamon, and salt in a large bowl until well mixed.
Once you have removed the sweet potatoes from the oven and turned down the oven temperature, add coconut oil to the seed/flour mixture, and toss with fork to evenly coat mixture with oil. Dissolve stevia in water, then add water bit by bit, combining with a fork, until a coarse, dry dough forms. If it seems really dry and won't stick together at all, add a little more cold water. Pat mixture into prepared pie pan into a crust about 1/4" thick, and then place in the oven for about 7-8 minutes. Remove crust from oven to let cool, and finish making the filling.
Make the Filling
While cools, puree soaked dates in a blender/food processor until smooth, and transfer to a small bowl. Don't bother cleaning the blender.
Peel the cooled sweet potatoes and place cooked sweet potato flesh in a food processor/blender. Puree until totally smooth, scraping sides as necessary. Remove an extra puree and save for later - you only need 3 cups of puree. Then add date puree, coconut milk, oil, stevia, arrowroot, agar agar powder, salt, vanilla, stevia, and spices to blender, and blend again until totally smooth and well incorporated. Taste for sweetness, adding more stevia liquid if desired.
Assemble the Pie and Bake
Pour sweet potato mixture into prepared crust and bake for about 50-60 minutes, until golden brown and bubbling under the surface. Remove from oven and let cool completely before covering or serving. Filling will become firm as it cools. Store leftover pie in the refrigerator. TIP: I like this pie best when it is chilled completely in the refrigerator, then allowed to sit out for about 15 minutes at room temperature before serving.
NOvember SOS Kitchen CHallenge Submissions: Sweet Potatoes