Sweet Potato Pie with An Almond Crust

By Tia Ohm

Sweet potato pie is one of those pies I remember tasting as a child. It was always so flavorful and moist; the perfect ending to a Thanksgiving dinner. As a child, I did not mind the extra sweetness. As an adult, I could do without. So her comes our version of this tasty dessert, with a twist.

Paleo. Gluten free. Grain free. Sugar free (yes, we went there). It is not dairy-free ’cause we love us some good quality eggs and milk and the nutritious fats they provide. Regardless, this pie was the bomb. We made it for a birthday for someone who doesn’t really eat desserts, or sugar at all for that matter, and it was a hit. This pie allowed you to taste all the spices and natural sweetness in the ingredients. You got to appreciate each texture and taste on a whole new level than what desserts usually bring. The crust was crumbly and nutty with a slight saltiness. The filling was spiced to perfection with just the right fluff. Whipped cream? As natural as you can imagine. Just cream, whipped with a touch of vanilla for flavor; no sweetener. Can you believe a dessert can actually be a dessert without being sweetened? Is this too hard core for you dessert lovers? We hope this recipe will prove otherwise.

Enjoy!

What You’ll Need:

for the crust:

2 cups almonds or other nuts (we used what we had: 1c almond, 1/2c walnut, 1/2c brazil nut)
4 T grass-fed butter or coconut oil
1/8 tsp salt (just a dash)

for the filling:

3 small sweet potatoes (1 1/2 cups mashed), peeled and chopped into large chunks
2 pastured eggs
1/4 cup grass-fed, raw milk
1 tsp vanilla
1 tsp lemon juice
1 tsp cinnamon
1/2 tsp salt
1/4 tsp cardamom
1/4 tsp coriander
1/4 tsp ginger
1/8 tsp ground clove

for the whipped cream:

1 quart of heavy whipping cream (will make enough to cover pie and have extra)
1/2 tsp vanilla

What to Do:

Using a steamer, boil a few cups of water and add your sweet potatoes to the steam pot. Steam until fork is inserted easily, about 10 minutes. Set aside to cool.
Preheat oven to 350°. In a food processor blend together your crust ingredients until chopped well and malleable. Press onto the bottom of a 9×9 inch pie pan and bake in preheated oven for 10-15 minutes or until slightly golden. Turn the heat up to 400°.
Mash together your cooked sweet potatoes with the rest of your filling ingredients. Make sure your sweet potatoes are not hot or they will cook the egg.
Once your crust is cooked, remove from oven and add the sweet potato filling, spreading evenly with the back of a spoon or rubber spatula.
Bake your pie in the 400° oven for 10 minutes. Turn the oven back down to 325° and bake for 30 minutes or until it no longer giggles when moved.
Whip your heavy cream with 1/2 tsp vanilla with a hand blender until peaks form when you lift up, about 10 minutes.
Top your cooled sweet potato pie with whipped cream and serve sprinkled with more cinnamon and a drizzle of maple syrup if you so desire.

Thank you to the Roasted Root for the spice inspiration!