Last year, right around Thanksgiving, I was walking through my farmer’s market, and I discovered purple sweet potatoes. I’d never seen them before, but knew they would be showstoppers in the kitchen. The flavor is essentially the same as your typical sweet potato, with a little more earthiness. I LOVE them.
I decided to make a pie with the potatoes, utilizing their natural sugars so that I’d have to add less sugar, therefore crafting a healthy dessert! There is a certain silkiness that pumpkin has, this adaptation is more rustic, and with a streusel topping, crunchy, nutty, and sweet. This recipe works great with regular sweet potatoes if purple ones aren’t available!
Crust can be very personal. I love making a homemade crust, but have also found some great gluten free pre-made options at the grocery store, so use whatever works best for you. My recipe creates a little extra filling, so this time around, I swirled it together pumpkin to create a tart! You could also pout into ramekins and bake for a crust-less option and refrigerate for a late night snack. If you plan to bake this the night before, just cover it with a dishtowel once it cools and leave it out overnight. Refrigerated leftovers will be good for up to three days, assuming there are any!
Here’s what you need: Prep time: 20 min. Cook time: 60 min.
2 cups Sweet Potatoes
2 heaping teaspoons Pumpkin Pie Spice
½ teaspoon Ginger
½ teaspoon Salt
½ cup Agave
¾ cup Almond Milk
1 teaspoon Vanilla
½ Orange, zested
¾ cup Coconut Oil
½ cup Gluten Free Flour
¾ cup Brow Sugar
½ cup Rolled Oats
½ cup Walnuts, roughly chopped
1 teaspoon Cinnamon
Preheat the oven to 350 degrees. Peel and chop your sweet potatoes and place in a saucepan to boil along with the ginger. While that is cooking, prepare the crust, and streusel topping. For the streusel, simply mix everything together in a small bowl with a fork. It helps if the coconut oil is soft but not melted, so that when you mix all the ingredients, small clumps form.
Once the potatoes are completely soft, drain and pour into your food processor along with everything but the eggs, we don’t want a scramble! Once the potatoes have cooled slightly from the milk, add the eggs and whiz up until the mixtures is smooth and creamy.
Pour into your prepared crust, top with the streusel, and bake, on a cookie sheet to catch any crumbs, for about an hour. For whipped cream, I like to use coconut milk whipped with agave, vanilla, and orange zest. If you refrigerate a can overnight, the milk will separate and you can scoop out the creamy top for a healthy, dairy-free whipped cream!