Sweet Potato Pie Recipe – Super Healthy Kids
This early version of Sweet Potato Pie has a deliciously crunchy coconut oat crust filled with a smooth and creamy sweet potato filling flavored with warm Autumn spices. This is a must serve at your Thanksgiving gathering.
Love the Sweet Potato Pie
As a kid I never really liked pumpkin pie. Maybe it's because I accidentally stepped on our year (true story), but it's always been my favorite at the pie table. Pumpkin pie and bread are favorites, but something about pumpkin pie doesn't surprise me.
One year I was helping plan and bake holiday pies and I decided to try sweet potato pie. My hope is to make something that will appease all pumpkin pie lovers and maybe even become something I want to be. And it works! Sweet potato pie was a huge hit.
Ingredients Needed to Make Sweet Potato Pie
Crust
Wheat: Quick oats and old-fashioned oats are both perfect for this recipe because you worked them.
Flour: All-purpose flour
Grated coconut: You can use unsweetened or sweetened depending on how sweet you want your crust.
Brown sugar: Light brown sugar is best for this crust.
Coconut oil: Gives this crust a crunchy texture and great taste.
Stuffing
Sweet potato: Real sweet potato with orange flesh and reddish brown skin
Egg
Cinnamon
Brown sugar: brown sugar
Coconut cream: Full fat coconut milk from a can
Flour: All-purpose flour
How to Make Sweet Potato Pie
How to Make Oat Crust:
If you know anyone who doesn't like traditional pie crust, this is definitely the crust recipe for you!
The first step is to process the ingredients for the crust in a food processor.
Add coconut oil and stir until combined.
Press mixture into greased pie pan and press until it covers bottom and sides.
Place in the fridge while you make the filling.
How to Make Sweet Potato Pie Filling
You will need pre-cooked sweet potatoes. You can cook it the day before or start baking it before working on the crust. Either way, I cooked mine by piercing, wrapped in foil, and baked for about 50 minutes at 425*F.
Once cooked, let them cool or run under cold water until you can touch them. Peel off the skin of the sweet potato with your fingers – the skin should come off easily.
In a large bowl or stand mixer, combine all the filling ingredients: sweet potato skins, cinnamon, brown sugar, 2 eggs, coconut milk and 2 tablespoons flour. Whisk until well blended, making sure there are no lumps of sweet potato left. Pour the filling into your pie crust and smooth the top.
Bake at 375*F for 50-60 minutes or until the skin is browned and the center is cooked through. If the center doesn't look set but the crust is too brown, place a piece of foil over the top. This prevents burning while allowing the center to cook.
What Goes Into Traditional Sweet Potato Pie?
Traditional sweet potato pie has more of a custard type filling. Egg yolks are an essential ingredient for holding everything together and giving the filling a custard texture. My version has eggs and is definitely thick like custard.
How Do You Store Sweet Potato Pie?
Since sweet potato pie contains eggs, it should not be left out at room temperature for more than 2 hours. After 2 hours, transfer to the fridge and cover. It will keep well in the refrigerator covered for up to 5 days.
Should Sweet Potato Pie Be Served Warm or Cold?
This mostly comes down to preference. You can serve it straight from the fridge with a dollop of chilled whip cream, or you can also serve it at room temperature. If you prefer your pie warm, you can heat it up and serve it with vanilla ice cream.
Tips and Questions about Making Sweet Potato Pie
Roast Your Sweet Potatoes for Best Taste
You can use another method to cook your sweet potatoes, but roasting them concentrates the sweetness and natural flavors that make the filling much richer and more flavorful without adding a lot of extra sugar.
Is This Recipe Vegan?
The crust is vegan, but the filling contains egg. If you want to make this vegan, you can leave out the eggs and add 2 tablespoons of cornstarch while you are mixing the filling to thicken.
Can I use Butter in the Crust?
Yes, you can replace the coconut oil with an equal amount of butter in the crust.
Another Favorite Sweet Potato Recipe
Stuffing
3 currently sweet potato 2 cups of mashed
2 teaspoon cinnamon
2 big egg
1/2 cup Brown sugar
1 1/4 cup coconut cream
3 tablespoon flour all destinations
Crust
In a food processor, grind the oats, flour, coconut flakes and salt until smooth. Add coconut oil and stir until combined.
Grease a pie plate in a 9-inch dish. Press the crust into the dish so it covers the bottom and sides evenly. Curl the ends with your fingers or a fork. Place in the refrigerator until ready to fill.
Stuffing
Preheat oven to 375°F. After sweet potatoes are roasted, let them cool or soak them under cold water until cool enough to handle. Peel off the skin of the sweet potato with your fingers, and place it in a large bowl. Beat with a mixer until smooth.
Add cinnamon, eggs, brown sugar, coconut milk and flour. Stir well, until there are no lumps of sweet potato left and all the ingredients are well mixed. Pour into the pie crust and smooth the top.
Bake for 50-60 minutes, or until a toothpick comes out clean of filling and a browned crust. If the crust is done before the filling is done, place a piece of foil lightly over the pie to prevent it from burning.
Let it cool before serving. Top with whipped cream and extra cinnamon.
Calories: 404kcal | Carbohydrate: 49g | Proteins: 6g | Fat: 22g | Saturated fat: 18g | Polyunsaturated Fats: 1g | Monounsaturated Fat: 2g | Trans Fats: 0.01g | Cholesterol: 47mg | Sodium: 222mg | Potassium: 479mg | Fiber: 5g | Sugar: 20g | Vitamin A: 12092IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 3mg
Natalie Monson
I am a registered dietitian, mother of 4, avid foodie and a strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and vegetables, tips to get your child to eat better and become an intuitive eater and lots of resources for feeding your family.
Learn More about Natalie
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