I’m a throw-it-in-the-pot kinda cook, a sprinkle of this, and a sprinkle of that, kinda cook. I don’t measure things, or follow recipes, so this recipe writing journey has been a challenging new way of operating for me. I typically get inspired, and get to work creating.
If you walk into any grocery store lately, you’ll see all of the Fall seasonal ingredients on display everywhere: pumpkins, and spice, and squashes galore. These seasonal ingredients have got me feeling inspired. I whipped up this creation, not knowing if it would work, only to be met with comments like… is this in the paper?…You should really put this recipe in the paper. Yum…What is it? Yep, that is not an uncommon question in my house…What is it? I often create deceiving dishes. This recipe is vegan, gluten free, refined sugar free, and simple to make. It does have a little bit longer of an ingredient list, but it’s worth it to take the time to gather them all and make it. It would be great to bring to a party or even serve as a Thanksgiving dessert. It should be kept in the fridge, or you can do what I do and keep it in the freezer. If you take it out about 10 minutes before you serve it, it will be perfectly chilled…with an almost ice cream consistency. So good.
Let’s talk about sweet potatoes for a bit. Sweet potatoes have earned the name “superfood” because of how nutrient dense they are. Beta-carotene, vitamin C, B vitamins, iron, magnesium, potassium, zinc, phosphorus, and calcium are just some of the nutrients loaded in sweet potatoes. They have been proven to fight inflammation, and their antioxidants, and fiber can be beneficial to gut health. They have two types of fiber… soluble, and insoluble fiber. Since your body cannot digest either kind, the fiber stays within your digestive tract, which can improve your gut health. Eating sweet potatoes regularly may help reduce the risk of cancer, diabetes, heart disease, macular degeneration, and obesity. Why not eat sweet potatoes?
Ingredients:
Sweet potato cashew cream filling:
1 ½ cups raw soaked cashews
Sweet potatoes approx. 6 small
½ cup Coconut Cream
2 tablespoons coconut oil
½- ¾ cup maple syrup—to taste
1 tablespoon vanilla extract
2 tablespoon pumpkin spice seasoning
1-2 teaspoons ginger powder—to the level of ginger bite you like
Salt ¼ teaspoon
Crust:
1 ½ cups toasted pecans
7 pitted medjool dates
½ teaspoon salt
½ cup almond flour
½ cup pepitas
4 ½ tablespoons spiced rum—optional little boozy rum flavor
1 teaspoon vanilla extract
Creation time!
Peel and steam your sweet potatoes till soft for approximately 20 minutes. Set them aside to cool. While they are steaming you can get to work on the crust. In a Cuisinart, blend the toasted pecans, dates, almond flour, salt, vanilla and rum until everything is well combined, and chopped finely. Take a look at it. The dates should all be chopped up into small pieces, no larger pieces should remain. Next add the pepitas and blend again. The idea is that the pepitas add a little texture. Blend simply till they have been chopped into larger pieces. When you think you have reached a good consistency, empty the blended ingredients into a pie pan. Using your hands push the crust into place. Done! I like to put mine in the freezer to chill up while I make the filling.
To make the filling blend until creamy smooth the sweet potatoes, drained soaked (4 hours to overnight) cashews, coconut cream, coconut oil, maple syrup, vanilla, pumpkin spice, ginger powder, and salt. Make sure to stop every once and a while to scrape down the sides, and continue to blend until super creamy. The creamier the better. Once it seems to be as creamy as you can get it, you might want to try it to see if you think it needs anything. Next pour the filling into your cooled pie crust. I like to sprinkle the top with pumpkin spice. Put it in the fridge to set or the freezer like me. Once set, it should hold together nice enough to cut into slices. If you freeze it, take it out about 10 minutes before you plan on serving it. When stored in the freezer it has a wonderful ice cream consistency, that I’m sure you will love.
This will most likely stay good in the freezer for at least a couple of weeks, and in the fridge for about a week. Those two expiration dates are guesses, by the way. Our pie didn’t last but a couple of days.
If you are vegan and haven’t had a good sweet potato or pumpkin pie in a while, I highly recommend you try this baby. Share it with friends, and family, and know you are serving them a healthy sweet treat. Healthier than many other choices available. They will love it, and ask you for more. Here is wishing you good luck and good health on all of your cooking adventures.
