How to make a yummy Sweet Potato Pie? Use Capt. Danger’s Pie Crust. This has so much more flavor than pumpkin, shorter baking time to get the filling and no seeds. You can also make this if you end up with leftover baked sweet potatoes. I switched to sweet potato pie a decade ago and never went back.
Marty likes the fact that the fiber and Omega-3 content is high-- of course, she would.
Makes 2 pies.
Preheat oven to 400 degrees F.
Peel and chop sweet potatoes. Microwave in bowl with lid for 8 minutes. Meanwhile, gather the rest of ingredients. Test potatoes for doneness. They should be very soft. Drain and puree in food processor.
In a large bowl, combine all ingredients except crusts. Whisk together well. Add sweet potatoes and blend with immersion blender until creamy.
Heat pie crust for 3-5 minutes. Pour in filling. Top with pecans if desired.
Turn down oven to 325 degrees F and bake for 30 minutes. Filling will move, but not be liquid.
Cool for at least 30 minutes and serve.
Copyright Marty Davey, 2011. All rights reserved.
What you'll need
- 2 pie pans – deep dish is fine!
- vegetable peeler
- large knife
- zester or grater
- big bowl
- small bowl with lid
- food processor
- immersion blender [optional]
- measuring cups
- measuring spoons
- 4 cups sweet potatoes, steamed/pureed
- 1/2 cup flaxmeal
- 3 Cups water
- 1 Cup dry sweetener
- 1 Cup non-dairy milk
- 1/2 Cup silken tofu [lowfat, preferred]
- 1/2 cup applesauce
- 1/4 cup Lemon Juice
- 1/2 teaspoon salt
- 1 tablespoon ginger, peeled and minced
- 1 tablespoon vanilla extract
- 1 tablespoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg