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Lectin-Free Sweet Potato Pie, Two Colors

Lectin-Free Sweet Potato Pie, Two Colors

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Description

A pumpkin pie spiced sweet potato pie that is lectin-free, grain-free and tastes delicious. 

Ingredients

FOR THE PIE CRUST (these quantities make two 4 or 5 inch mini pie crusts if you make a full-size pie use double everything)

  • 1/2 cup almond flour + 1tbsp
  • 1/2 cup tigernut flour + 1tbsp
  • 1/2 cup tapioca flour + 7 tbsp (for kneading)
  • 1/2 tsp baking powder
  • 1 tsp date paste
  • 1 egg
  • 1/8 tsp salt
  • 1/3 cup melted (but not warm) coconut oil
  • 1/2 tsp red wine vinegar

FOR THE FILLING

  • ORANGE COLOR: 1 medium sweet potato with orange flesh, baked and pureed (about one heaping cup) + 4 tsp coconut butter (or any nut or coconut butter) + 1 or 2 tsp date paste + 1/2 tsp vanilla + 1/4 tsp almond extract + 1 tsp pumpkin pie spice + 1 egg
  • PURPLE COLOR: 1 medium sweet potato with purple flesh (stokes purple, about one heaping cup), baked and pureed + 4 tsp pecan butter (or any nut or coconut butter) + 1 or 2 tsp date paste + 1/2 tsp vanilla + 1/4 tsp almond extract + 1 tsp pumpkin pie spice + 1 egg
  • DATE PASTE: 2, 3 dates, soaked in water for an hour, and mixed in a food processor

FOR THE FROSTING

  • one can cold coconut cream (previously stored in the fridge for at least one day)

Instructions

  1. The oven should be preheated at 350F when you are ready to bake. 
  2. MAKE THE DATE PASTE: soaks about 3, 4 dates in water for an hour and mix everything in a food processor to make a paste. I used 4 dates and only added half of the paste, but you can adjust to your taste. Remember sweet potatoes are already sweet and there is no sweetener in this recipe. 
  3. MAKE the FILLINGS in advance: mix separately the ingredients for the two colors, in a food processor (make the orange one first so you don’t have to wash the food processor when making the purple one), then make the purple and store in the fridge until you have the pie crust ready. If using just orange sweet potato, double the quantities for the orange filling. 
  4. MAKE THE CRUST (double the quantities if making a full-size pie): Beat the egg, coconut oil and vinegar in a mixing bowl. 
  5. In a food processor add 1/2 cup of almond, 1/2 cup of tigernut, 1/2 cup of tapioca, salt and baking powder, 1 tsp date paste, add the wet mixture and mix on low until combined. Take the dough out. at this point, it will be very sticky. Add the dough to a working surface, gradually add the 1 tbsp almond flour, 1 tbsp tigernut flour, and the tapioca one tbsp at a time and knead. By the time you added the 7 tbsp of tapioca flour your dough should not stick to your hands anymore and will be easy to work in a ball. If still sticky, maybe it needs 1 or 2 extra tbsp of tapioca flour. 
  6. ASSEMBLE THE PIE: Grease the molds (I used avocado oil) and dust them well with tapioca flour. Start shaping the crust dough into your molds, I like to do it quite thick to make sure it doesn’t break. Make some whole with a fork (I’m not sure this step is necessary but I did it anyway). Add the two fillings so the final pie will have a marbled look, but don’t over mix purple with orange because the orange will easily take on the purple color. Bake at 350F, on the lower rack, for about 25 minutes if you make mini pies, give it some extra 5 minutes or so if you make a full size one. You will have some leftover filling, which you can bake separately. 
  7. MAKE THE FROSTING: Make sure the coconut cream, your mixing bowl and the beaters from your electric mixers are really cold (keep them for about 15 minutes in the freezer). Mix on high until the cream reaches stiff peaks. Add it to your pie when the pie is cold. 

Notes

Please make sure you read everything, including the introduction, before you start making this. It’s an easy recipe but requests few steps you need to prepare one day in advance. It may seem complicated because of the two colors thing, but if you stick with just orange is actually pretty straightforward. Also, make sure you double the dough quantities if making a full-size pie. The filling should be more than enough for one full-size pie, but to be on the safe side make sure your potatoes are big enough (have at least 2 heaped cups of pureed potatoes). 

Find it online: https://creativeinmykitchen.com/lectin-free-sweet-potato-pie-two-colors/