Reposted from Steph’s blog, here’s her adaptation of a classic Sweet Potato Pie, with a gluten-free pie crust that I added.
1 c. almond flour
1/2 c.c pecans, roughly chopped
a pinch of sea salt
1/4 c. softened butter
2 T honey
1 t. vanilla extract
Preheat oven to 350 degrees F. Combine almond flour, pecans, and a pinch of salt in a large bowl. In another bowl, combine the butter, honey, and vanilla extract. Stir wet ingredients into the dry until completely combined. Using your fingers, press the dough into a 9 and a half inch pie pan. Bake for 12-14 minutes or until the crust is golden brown. Remove and cool completely on baking rack before filling.
2 large sweet potatoes (about 1.5 lbs total or 1.5 cups mashed), peeled and cut into 2-inch cubes
1/2 cup light brown sugar
2 T. maple syrup
1 t. Ground Ginger
1/4 t. Clove or Cardamom
1 t. ground cinnamon
1/4 t. ground nutmeg
2 large eggs, slightly beaten
1/4 cup sweetened condensed milk
1/2 t. vanilla extract
1 T melted butter
Pecan halves for decoration
Preheat the oven to 375 degrees F.
3 tablespoons firmly packed, light brown sugar
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1/3 cup coarsely chopped pecans
Put the sweet potatoes into a medium pot and cover them with water by an inch. Bring to a boil. Boil slowly until the potatoes are tender with no absolutely no resistance at the center when pieced with a fork.
Drain off the water and mash the potatoes with a potato masher. Do not use a potato ricer or food processor.
As you mash the potatoes, add the sugar, cinnamon, and nutmeg; then whisk in the eggs, milk, and vanilla. The butter goes in last.
Once the filling is well-mixed, pour it into the baked pie crust. Arrange pecan halves around the outside edges and sprinkle the top of the pie with more ground cinnamon. After about 10 minutes, remove the pie from the oven and quickly sprinkle the pecan streussel all over the top, evenly. Bake for 15 minutes until the filling is set and the edges of the crust have browned.
About baking times: Some recipes call for baking the pie up to 40 minutes. I don’t understand why, but depending on your oven, yours might need a little bit more time. Just try to make sure that the center of the pie is set. My trick when I’m not sure is to turn off the oven and let the pie sit as it cools– if it’s just barely set, by the time the oven cools off the pie has set, but isn’t overcooked.
Serve the pie warm or at room temperature with whipped cream or vanilla ice cream.
via The Best Sweet Potato Pie by Leah Chase of Dooky Chase Restaurant, New Orleans | Thai Food by SheSimmers.