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?
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.