The final recipe in this video series is, quite appropriately, a dessert. I made the pumpkin version of this recipe last Thanksgiving and it was such a hit that I decided to make it for my in-laws down South during our visit over Christmas. My husband’s grandfather was a chef in the army during the Korean war and has been baking ever since, so my in-laws are used to only the tastiest of desserts. Plus, he has a particular expertise in pies, so my choosing to bake this for everyone shows just how confident I am in this outstanding recipe.
Everyone who tried it absolutely loved it. Because the pie has no dairy, no butter, no eggs–which we are so used to thinking of as necessary ingredients for delicious baked goods–and it’s gluten-free to boot, I think they were surprised to find it so incredibly delicious.
Ingredients:
Crust:
1 cup oat flour
2 cups raw pecans, processed in a food processor for 30 seconds till oils release
3 tbsp ground flax
1 tsp ground cinnamon
1/2 tsp kosher salt
1/4 cup brown rice syrup
2 tbsp canola oil
Filling:
2 1/4 cups canned sweet potato
1/2 cup brown sugar
1/4 cup almond milk
1/4 cup pure maple syrup
3 tbsp arrowroot starch (or cornstarch)
2 tsp vanilla extract
2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp ground cloves
Instructions:
1. Preheat the oven to 350 degrees. Lightly oil a 9-inch pie pan.
2. Melt canola oil with brown rice syrup for about 30 seconds in a microwave. Pour into a large bowl with pecans.
3. Add the rest of the crust ingredients and mix together. Using your hands, squeeze the dough over and over to combine very well. If too dry, add more canola oil.
4. Press pecan dough firmly into pie dish to form a crust.
5. Pre-bake at 350 degrees for 10 minutes. Remove and cool for 10 minutes.
6. In a large bowl, whisk together the maple syrup and cornstarch.
7. Add remaining ingredients and whisk together, adjusting spices to taste.
8. Pour the filing onto crust. Cover with tin foil and bake for 50-55 minutes at 350 degrees. Place on a cooling rack for 1 hour.
9. Transfer to fridge to set for a minimum of 3 hours or overnight (this is a must!). Do not slice until it’s been in the fridge for at least 3 hours. Slice with a very sharp knife and enjoy every bite!
