Sweet Potato Pie

Oct 27, 2020 | Recipes, Sweet treats

Let’s keep this short and sweet (no pun intended;) Those of us in Israel right now are feeling major fall fomo. Why is it still 80 degrees outside, and when can we make the switch from cold coffee to hafuchs?! I made the switch already to be honest. I keep telling myself that the cold weather is bound to come tomorrow so may as well start the hot coffee trend. And I just ordered my stash of pumpkin spice from iHerb this week. So falls gotta come. It will come right?

Recipe Variations

Either way, we have now entered winter time and shabbat is starting to get earlier. November is coming and that means Thanksgiving is about just around the corner. So this sweet potato pie was just a necessity.

  • I made a pareve and dairy version to this recipe in case you wanted to have it on shabbat. If you’ve been following me on Instagram you know how obsessed I am with ghee these days. And I’ve seriously been incorporating it into all my baking these days. t’s absolute heaven without the unhealthy qualities of butter. Give it a try if you haven’t. I get my ghee from iherb, though your local Asian market or health food store may have some.
  • You could for sure swap the sweet potato out for pumpkin and stick the whole thing in a graham cracker pie crust for Thanksgiving. This recipe has just the right amount of sweetness without it being too overpowering. So versatile and forgiving.
  • You can also totally swap out the coconut cream for any milk of choice. I happen to like the flavor it gives the pie, but if you don’t love coconut flavor, swap it right out with any milk alternative.

Hope this recipe brings that little piece of autumn into your homes. And gives Israel a little nudge to bring the actual fall ASAP.

Happy Fall!

xoxo,

Liat

About Me

Hi! Thanks for stopping by! I’m Liat, a certified yoga instructor and dietician in training. My goal is to help you navigate healthy living here in Israel with recipes and tips that will show you just how doable healthy eating can be without sacrificing the dishes that you love! Happy navigating fellow fresh sabras xoxo

Sweet Potato Pie with Almond Crumble Topping

Servings: One Pie

Ingredients

2 medium sweet potatoes boiled or microwaved, flesh scooped out and mashed (yields 1 packed cup)*
2 eggs
150 ml coconut cream or any milk of choice
1/4 cup maple syrup
1/3 cup whole spelt flour
1 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1/8 tsp nutmeg
1 tsp vanilla

Almond crumble topping
1 cup spelt flour
1/4 cup maple syrup
1/4 cup coconut oil (or any alternative oil or ghee/butter if you’re going dairy!)
1/4 cup sliced almonds

For serving: Vanilla ice cream or whipped cream (optional)

Instructions

1. In a large bowl, add sweet potato puree, eggs, coconut cream and maple syrup. Mix well to combine
2. Add spelt flour, baking powder, spices and vanilla right to the same bowl. Mix well until a uniform mixture has formed
3. Pour the batter into a greased pie dish and set aside
4. to make the almond crumb topping: mix all the ingredients together in order and stir until a thick crumby mixture is achieved
5. Top pie with crumb topping scattering evenly a top the pie. It won't cover the whole pie completely, but as it bakes it'll expand so don't worry!
6. Bake at 180 c for 30-40 minutes, or until pie has set
7. Cool completely before slicing
8. Serve re-warmed or chilled with a dollop of your favorite vanilla ice cream or whipped cream

Storage: keeps in the fridge for up to 5 days. Also freezes beautifully for up to one month.

Notes:
*You can swap the sweet potato puree for pumpkin and even bake the pie in a graham cracker crust

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