Some people save this one for Thanksgiving, but I happen to think that a good sweet potato pie is perfect any time. Being married to a Canadian I often get to celebrate two holidays. Canadians have Canada Day in July (similar to our Fourth of July) and they have Canadian Thanksgiving in the beginning of October.
Since Thanksgiving happens to be my second favorite holiday (after Christmas) I kind of struck gold by marrying a man where we can celebrate Thanksgiving twice. The first time we celebrated Canadian Thanksgiving in Canada with his family, I made a sweet potato pie.
They had never heard of it. I’m Southern born and I’ve been having sweet potato pie at Thanksgiving for as long as I can remember. This is one of my favorite recipes that I look forward to enjoy every fall and especially at Thanksgiving. The key is that you have to roast the potatoes. No boiling, no steaming…just roasting. It brings out the flavor and makes for a delicious pie.
- 2 cups of sweet potatoes (roasted and peeled)
- 1/4 cup maple syrup
- 1/4 honey
- ½ stick of melted butter (if you’re mixing in a high powered blender like a Vitamix there’s no need to melt it)
- 2 eggs
- 1 tsp. vanilla extract
- ¼ tsp salt
- ½ tsp cinnamon
- ¼ tsp ground ginger
- 1 tsp lemon juice
- If you don’t want to make the crust, just use a gluten-free crust of your choice. That’s what I almost always do.
- Roast your sweet potatoes at 350* F until soft and tender. Roasting is important to bring out the flavor.
- Make your pie crust according to package instructions or bake if you’re using a recipe. If you’re using a frozen crust, there’s usually no additional steps. You’ll just pour the filling right in.
- Add all of the pie filling ingredients to a Vitamix, high powered blender or food processor. Blend until completely smooth, using the tamper to scrape the sides of the blender jar as needed.
- Pour the mixture into the pie crust (let the crust cool first if you baked yours) and place in the oven.
- Bake for 40 to 45 minutes at 350* F or until a toothpick inserted into the center comes out clean.
- 1 can of chilled coconut milk (best to chill it overnight or for at least several hours during the day)
- 1 to 2 tsp. Maple syrup
- Open the chilled can of coconut milk. If it’s chilled long enough (I recommend overnight), the coconut fat will have separated from the water. The fat will be on the top and is white and creamy.
- Scoop it out into a bowl.
- Add sweetener to taste. I use 1 to 2 tsp of maple syrup.
- Whip with a fork to fluff it up and place a dallop on top of each piece of pie. Serve it up!
This is an option if you want to have a “whipped cream” feel and is best added to an individual slice. This is a lower sugar option to the Coconut Sugar Meringue.