What's Sweeter than Pumpkin Pie?

Sweet potato pie, of course! J But wait, who wants a dessert made form potatoes? Everyone! Allow me, please, to provide evidence with the following reasons:

1. During the fall season, pumpkin recipes seem to pop up on every other page of cooking magazines. There’s no doubt about it---pumpkin is delicious. But, quite frankly, it doesn’t stand alone very well. Only after all the traditional spices of the season have been added does this familiar fruit come to life. And that’s another thing. Is pumpkin a fruit or a vegetable? Does anyone even know...? Many people don’t like produce in the first place---why make things more confusing for them? J

2. Sweet potatoes, on the other hand (obviously vegetables), shine like stars with their undeniable, well---to put it in the most obvious terms---sweetness. And when the fall flavors of cinnamon, ginger, and cloves are added, this shinning blinds you with its intense explosion of flavor! Well, maybe that’s a BIT of an exaggeration…but YOU can be the judge of that!

Use the extra coconut whipped cream to as a dip for freshly cut pineapple, bananas, oranges, or any other fruit you like. J

Sweet Potato Pie
1¼ hours 10 min prep

 2 medium-sized sweet potatoes, cooked, peeled, and cooled

(or one 16-ounce can sweet potato puree)

3/4 cup raw sugar

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon cloves

1 12-ounce package soft tofu

1 9-inch pie crust (recipe below)

Coconut Whipped Cream (recipe below)

Blend sweet potato and sugar in a food processor.

Add salt, spices, tofu, and blend well.

Pour sweet potato mixture into pie crust and bake at 425 for 15 minutes, then at 350 for 40 minutes.

Cool for at least an hour before serving.

Slice into 8 pieces and serve with a dollop of coconut whipped cream.  

Oat-Nut Pie Crust

Makes one 9-inch pie crust

1/2 cup whole almonds

1/2 cup whole walnuts

1 cup rolled oats

1/2 cup whole wheat flour

Pinch of sea salt

3 Tbsp canola oil

3 Tbsp maple syrup

1 Tsp vanilla extract 

Preheat the oven to 350 F / 180 C.

Bake the almonds and walnuts on separate baking sheets until they are fragrant and toasted: about 8 minutes for pecans or walnuts, 10 minutes for almonds. Remove from oven and set aside to cool. Raise the oven temperature to 375 F / 190 C.

Grind the oats in a food processor until they become coarse meal. Empty oats into a large mixing bowl.

Grind the almonds and walnuts into a coarse meal and add to the oats, along with the flour and salt.

In a small bowl, whisk together the oil, maple syrup, and vanilla. Add to the oat-nut mixture and mix well. 

With cold, wet hands, press the crust mixture into a well-oiled tart or pie pan. Bake for 10 to 15 minutes, or until golden brown.

Coconut Whipped Cream

Makes about 1½ cups

1 1/2 cups (two 13.5 oz cans) full fat coconut milk

1/3 cup powdered sugar or to taste

4 Tbsp coconut flour or tapioca flour (add 1 Tbsp at a time)

1 Tbsp vanilla extract

Open the cans of coconut milk and transfer to a glass or metal bowl using a rubber spatula.

Cover with a lid, plate, or plastic wrap and refrigerate at least 4 hours, or overnight.

Beat the thick coconut cream in the chilled bowl with a hand mixer, or in a chilled kitchen-aid mixer bowl with the whisk attachment, until thick and fluffy.

Gradually beat in the powdered sugar and coconut or tapioca flour, 1 or 2 Tbsp at a time, testing for flavor and consistency.

For flavored whipped cream, add some cinnamon, instant coffee, or cocoa powder (you may want to increase the sugar a bit); or replace the vanilla with almond or coconut extract or a liqueur.

Using a rubber spatula, transfer the coconut cream to bowl, cover with plastic wrap, and refrigerate for at least 30 minutes, or until thick.