Purple Sweet Potato Pie

Recipe by Rebecca Feldman, Holistic Chef at Honey’s Farmhouse Retreat


Ingredients:


For the crust (recipe from the Detoxinista blog):

  • 2 cups blanched almond flour

  • ¼ cup tapioca starch

  • ¼ teaspoon fine sea salt

  • ¼ cup coconut oil**, melted

  • 2 Tablespoons honey**

  • 1 Tablespoon water


For the filling:

  • 4 cups purple sweet potato**, steamed and peeled

  • ¾ cup canned full-fat coconut milk

  • ½ cup honey**

  • 2 Tablespoons arrowroot starch

  • 1 Tablespoon lime juice

  • 2 teaspoons ground cinnamon

  • 1 teaspoon sea salt

  • 1 teaspoon ground ginger

  • ½ teaspoon allspice

  • ½ teaspoon cayenne pepper


Directions:

  1. Preheat the oven to 350ºF. In a large bowl, combine the almond flour, tapioca starch, and salt and whisk well to combine. Add in the melted coconut oil, honey, and water, and mix until the dough is a uniform texture and holds together.

  2. Use your hands to form the dough into a ball, then transfer it to a large piece of parchment paper on a table or countertop. Place another large piece of parchment paper on top of the ball of dough and flatten it slightly with your hands.

  3. Use a rolling pin to roll the dough into a large circle, roughly 11-12 inches in diameter.

  4. Remove the top piece of parchment paper, then use the bottom piece to carefully lift up the pie crust and flip it into the pie plate, so the parchment paper will now be on top. It’s okay if the crust breaks during the flipping process–just press any broken pieces back together and smooth out the sides of the crust with your fingers. Set aside.

  5. Bring an inch of water to a boil and add the purple sweet potatoes. Cover and steam for 10 minutes, or until the sweet potatoes can be easily pierced with a fork. Drain the sweet potatoes and place them in a high-powered blender or food processor with the rest of the filling ingredients. Blend on high until everything is uniformly smooth and creamy. 

  6. Add the filling to the pie crust and bake for 30 minutes, covered with foil. Uncover the pie and bake for another 15 minutes. Watch the crust, because it browns quickly.

  7. Let the pie cool completely, then slice and serve. This crust should last as long as the pie filling does, up to a week, when stored in the fridge.