Well, it’s almost Thanksgiving weekend here in Canada. The weather is crisp, the leaves are changing, and I’m getting ready with a vegan and gluten-free Sweet Potato Pie. For all of us Autumn-ites, Thanksgiving is one of (if not THE) most beloved holidays.
Of course, every holiday typically gathers family and friends to eat delicious, seasonal, special food, but Thanksgiving is extra special because it takes place in the Fall, which makes the whole thing that much better.
I also personally love Thanksgiving because I like the idea of taking time to celebrate and give thanks for all that we have – it’s a nice idea, isn’t? Taking time to reflect on all the goodness we have in our lives or spending a moment being thankful for whatever is good. No gifts required – just a simple celebration of the season.
And what is more seasonal than a pie made of sweet potatoes? This little gem is very easy to make and is vegan, gluten-free, and naturally-sweetened. The crust is chickpea flour and pecans; the filling is organic canned sweet potato, coconut milk, spices, maple syrup, and some natural thickeners.
Not bad, right?
The recipe is from one of my absolute favourite cookbooks, Clean Food by Terry Walters. If you are interested in clean eating, this cookbook must be part of your arsenal.
So, even if it isn’t Thanksgiving where you are reading this, or you don’t celebrate Thanksgiving, or you plan to celebrate your Thanksgiving another weekend, consider whipping up this pie regardless. The autumn spices are rich and flavourful and the pecans add delicious nuttiness, and together, the whole thing is just a wonderful celebration of the absolute best season.
Enjoy! Oh, and if you’re looking for some whip topping, try with whipped coconut cream.
Sweet Potato Pie with Pecan Crust
- Author: Clean Food by Terry Walters, with tweaks by Emily Joldersma, R.H.N. – my tweaked version is printed below
- Recipe Notes: vegan, gluten-free, naturally-sweetened, soy-free
- 1 1/2 cups pecans
- 1/4 cup chickpea flour
- 2 tablespoons maple syrup
- 2 tablespoons melted coconut oil
- pinch of sea salt or pink salt
- 1 (398 mL) can pureed organic sweet potato (look for a BPA-free liner)
- 1/4 cup maple syrup + 2 tablespoons (reserved)
- 1/4 cup canned coconut milk
- 1 tablespoon vanilla extract
- 1/4 teaspoon sea salt or pink salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1 tablespoon cornstarch
- 1 teaspoon agar powder
- Preheat oven to 350 F.
- Whirl pecans in a food processor until finely ground.
- Scoop pecans into a bowl, and add chickpea flour, stirring until combined.
- Add maple syrup, coconut oil, and sea salt and mix until dough is moist.
- Press dough into a pie pan (I did not grease the pan, as the dough seemed to have enough natural oil), and don’t forget to press up the edges of the pan as well.
- Bake crust for 12 minutes and let slightly cool while preparing filling.
- In a large bowl, mix together canned sweet potato puree, coconut milk, vanilla, salt, spices, cornstarch, and agar. Mix well.
- Scoop filling into prepared crust, smooth, and return to oven. Bake for 50 minutes to 60 minutes (or perhaps longer, depending on your oven) until the top of the filling looks firm and slightly browned. Note that this filling will firm up as the pie cools.
- Serve warm, or store in the fridge for up to 5 days.
- Before serving, drizzle with remaining 2 tablespoons maple syrup (the pie itself isn’t overly sweet, so this gives it a little flavour boost).
© Eat Well, Live Vibrantly