I’m posting this recipe for those of you who (like me) love sweet potato and pumpkin pie, but would like a tasty, semi-paleo, gluten-free, dairy-free alternative. I’ve been experimenting with different options, and this is the one I like best, so far.
The first time I tried it, I made it with a gluten-free pie crust mix, which was pretty good, but I decided to try out the Basic Nut Crust recipe from the Wheat Belly Cookbook by William Davis, M.D.
I added a smidgen of sugar to the crust because I wanted my crust to taste a bit more like a graham cracker crust. If you anticipate that being too sweet for your taste, add less sugar, or feel free to leave it out. I’m also including the option to top your pie with Whipped Coconut Cream, if you so desire. I tend to like my sweet potato/pumpkin pie unadorned, but Whipped Coconut Cream is delicious and ridiculously easy to make (instructions appear below).
Semi-Paleo Sweet Potato Pie
2 pounds cooked sweet potatoes* (about 2 to 3 medium)
2 tablespoons dairy-free butter substitute, melted
1/2 cup organic sugar
1/4 cup organic brown sugar
1/4 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon grated lemon zest
1 can of coconut milk (about 12 ounces)
One 9-inch Basic Nut Pie Crust
Whipped coconut cream
Basic Nut Crust (modified)
1 1/3 cups almond flour
2/3 cups golden flaxseeds
6 tablespoons dairy-free butter substitute, melted and cooled
3 teaspoons organic sugar (optional)
Directions for pie crust:
In a large bowl, stir together nuts, flaxseeds, and dairy-free butter substitute until well blended.
Press into a 9-inch pie plate (as you would a graham cracker crust).
Preheat the oven to 350° F. Cover the pie crust with foil. Bake for 15 minutes. Remove foil.
Turn oven up to 400° F.
Directions for sweet potato pie:
Start with cooked and cooled sweet potatoes. Scoop the flesh out and puree in a blender or food processor with the dairy-free butter substitute. Add the remaining ingredients and puree until well blended. Pour mixture into the pre-baked nut pie crust.
Continue baking in 400° F oven for 40-50 minutes or until knife inserted in the center comes out clean. Cool. Serve plain or garnished with whipped coconut cream.
Makes one 9-inch pie.
Instructions for whipped coconut cream:
Chill one can of full-fat coconut milk in the refrigerator for several hours. Take the can out of the refrigerator and open it. Scoop out the thick cream that has risen and solidified at the top of the can. Put it in a bowl and whip as you would whipped cream. Once it has thickened to the desired consistency add sugar to taste, and a teaspoon of vanilla and/or a dash of cinnamon. Enjoy!
*COOK’S NOTES: use your preferred method of baking the sweet potatoes (suggestions below).
Oven method: Preheat oven to 400° F. Pierce each sweet potato several times with a fork. Place on a baking sheet lined with foil. Bake until tender, about 45 minutes.
Microwave method: Pierce each sweet potato several times with a fork. Place in microwave and cook for 5-6 minutes, or until soft.
(This post has been revised)