Photo taken from our kitchen! (What can I say, we’re food people, not camera people. . . )

This holiday recipe is a little variation on the traditional pumpkin pie. For one, it’s made with sweet potatoes (well, officially they’re yams but many stores mistakenly label them as sweet potatoes and most of us think of them as such). For another, we’ve made this with a nut crust, rather than your typical pie crust. This solves the gluten problem and also makes the recipe a synch to make. It’s also got far less sugar than your average pie, and we’ve used maple syrup as our sweetener.

Give it a try and let us know what you think!

Ingredients

  • 2 cups raw almonds (even better, soak and dehydrate them first)
  • 2 cups raw pecans (again, even better: soak and dehydratethem first)
  • 1 tablespoon plus ½ teaspoon butter
  • 3 dates, pitted
  • 1 ½ teaspoon vanilla extract
  • 3 cups pre-cooked and peeled sweet potatoes/yams (we bake them in an oven at 375° for 30-35 minutes – this is something you can do a few days before while you’re making another meal that uses the oven)
  • 1 egg
  • 3 tablespoons grade B or C maple syrup
  • 2 teaspoons cinnamon
  • ¼ teaspoon allspice
  • ¼ teaspoon nutmeg
  • 1/8 teaspoon sea salt

Directions

1. Preheat oven to 350°

Nut Pie Crust

2. Combine almonds, pecans, 1 tablespoon of the butter, dates, and ½ teaspoon vanilla extract in the food processor. Pulse several times until well combined.

3. Rub remaining ½ teaspoon of butter onto the pie pan to grease well. Spoon the dough into the pie pan (it will be crumbly – this is very different from working with your normal pie dough) and press into the bottom and sides of the pan using your hands. Cover the pan evenly with dough, keeping the thickness as even as possible. Wetting your fingers makes this much easier.

4. Combine the sweet potato, egg, maple syrup, remaining vanilla, cinnamon, allspice, nutmeg and sea salt into the food processor. Pulse until well blended. You may need to pause and scrape down the sides occasionally.

5. When nicely blended, spoon the sweet potato mixture into the pie crust, smoothing out the top with a spatula. Bake in the oven at 350° for 30 minutes. Remove from oven and let cool. Refrigerate until ready to serve.

It’s absolutely delicious served with some real whipped cream made from raw cream.

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